|1.00||onion — finely chopped, fried|
|125.00 g||feta cheese — or crumbly cottage cheese|
|50.00 g||cheddar cheese — grated|
|nutmeg — ground, pinch|
|salt and freshly ground black pepper — to taste|
|3.00||eggs — beaten|
|2.00 sheets||phyllo pastry|
|butter — melted|
Preheat the oven to 220ºC (325 ºF).
Grease two to three baking trays. Boil the spinach in a little water until soft. Drain well and mix with the remaining ingredients, except the phyllo pastry and butter.
Use one sheet of phyllo pastry at a time and cut into 16,5 x 5 cm strips. Brush liberally with the melted butter. Trim the edges of each strip. Fold the strip of pastry diagonally so that triangle 1 fits on top of triangle 2 to form a pocket.
Spoon a teaspoonful of the filling into the pocket. Fold once more so that triangle 3 fits on top of triangle 2 and then fold over triangle 4 to make a parcel.
Brush generously with melted butter after each fold. Bake for about 15-20 minutes or till golden brown