|1||onion — finely chopped|
|olive oil — for frying|
|3 - 4||spring onions — finely sliced|
|1||fresh dill — chopped|
|1||fresh parsley — chopped|
|1||nutmeg — whole, freshly grated|
|lemon — quartered, juice only|
|lemon — quartered, zest only|
|120 g||feta cheese — crumbled|
|black pepper — freshly ground|
|6||phyllo pastry — sheets|
Preheat the oven to 180°C. Sauté the onions in a splash of olive oil until soft (about 5 minutes). Meanwhile, bring a pot of water to the boil.
Add the spinach and cook until wilted (about 3 minutes), then drain in a colander. Squeeze out any excess water and chop the spinach.
Add the chopped spinach to the onion mixture and stir. Add the spring onions, herbs, nutmeg, lemon juice and zest and cook until the liquid has evaporated.
Add the feta, mix and remove from the heat. Season. Gently remove two sheets of pastry from the packaging – cover
the remaining pastry with a clean, damp tea towel to prevent it from drying out.
Separate the pastry sheets and brush one with olive oil, then place the unbrushed sheet on top. Brush this with olive oil too. Cut the pastry sheets vertically into three equal pieces or, if you want to make small pies, four or five pieces.
Place a dollop of spinach mixture at the bottom end of each piece of pastry and fold over to form a triangle. Continue to fold the parcel over as you work your way up the strip of pastry, maintaining the triangle shape. Repeat with the other sheets of pastry.
Place the pies on a lined baking sheet, brush with olive oil and bake for 25 to 30 minutes, or until golden brown.
Taken from Sam Linsell’s cookbook, Drizzle and Dip.