Spanakopita - Spinach Feta Triangles

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Pre-Notes

The filling can be made ahead and refrigerated for 24 hours.

For crispier phyllo, consider using clarified butter.

To keep phyllo sheets from drying out, cover them with either plastic wrap or two dish towels. Place a dry towel directly over the phyllo, then cover the dry towel with a damp towel.

Spankopita can be made and frozen before baking, bake an additional 3 minutes if frozen.

Ingredients

1. 2 T olive oil
2. 1 large leek, white part only, washed thoroughly and chopped fine
3. 10 oz frozen chopped spinach, thawed and squeezed dry
4. 1/4 c parsley, minced
5. 3 T fresh dill, minced
6. 1/2 c feta cheese (about 2 ½ oz), crumbled
7. 1 egg
8. 1/4 t fresh nutmeg, grated
9. salt
10. pepper
11. 1 lb phyllo, thawed
12. 4 T unsalted butter, melted (preferably Clarified Butter)

Instructions

1. Heat oil in large skillet over medium heat. Add leek; cook until softened, 6 to 8 minutes.
2. Meanwhile, mix spinach, parsley, dill, feta, and egg in medium bowl. Add cooked leek and season with nutmeg, salt, and pepper. Cover and refrigerate until ready to use.
3. Preheat oven to 375°F.
4. Remove one phyllo sheet. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter; top with second sheet.
5. Cut these 2 sheets lengthwise to make two 6-inch wide double layer strips, then fold each strip in half lengthwise and brush the tops.
6. Place two rounded teaspoons of filling on the bottom left-hand corner. Fold up the phyllo to form a right angle triangle. Continue folding up and over, flag-folding style, to end of strip.
7. Brush triangles with butter and place seam side down on an ungreased baking sheet. Bake until golden, about 15 to 18 minutes.

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