4 servings Prep: 20 mins, Cooking: 30 mins
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These flavoursome little treats are crammed with goodness

By Food24 May 04 2015
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Ingredients (13)

1 Tbs butter
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
1 taramasalata
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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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