|4||spring onion — chopped|
|3||garlic — cloves, crushed|
|600 g||baby spinach|
|2 Tbs||fresh dill — chopped|
|20 g||fresh parsley — chopped|
|200 g||feta cheese — crumbled|
|2||eggs — beaten|
|sea salt and freshly ground black pepper|
|1||phyllo pastry — roll|
|100 g||butter — melted|
|2 Tbs||sesame seeds|
Preheat oven to 180ºC.
Heat butter in a pan and fry onions and garlic until golden. Add spinach and dill; cook until wilted. Remove, allow to cool, then drain well. Add herbs, feta and eggs; season well.
Unroll phyllo on a surface and keep covered with a damp tea towel to prevent it from drying out.
Brush a sheet of phyllo with melted butter; top with another sheet.
Brush top sheet with butter; slice the stack length ways into 3 long strips.
Place a heaped spoonful of the filling about 3cm from the bottom of each strip and fold the bottom edge of the pastry over the filling to enclose and form a triangle.
Continue to fold pastry strip up, corner to corner. Brush with a little extra butter; sprinkle with sesame seeds, then place on a baking tray. Repeat with remaining pastry and filling.
Bake for 25 to 30 minutes.
Text and image: Fairlady
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