This is another greek recipe. It has been a favorite of kids and adults alike in this house.
I sometimes make it in one large pie dish but usually make the traditional individual triangles.
Heat 2 tablespoons of oil on medium heat.
Add leek and scallions. Cook 5 to 7 minutes.
Add spinach little by little. Stir. Cook 5 to 7 minutes
Drain, cool and add parsley, dill, egg, oil, feta, parmesan, nutmeg, cumin, salt and pepper.
Always keep the phyllo sheets under a damp towel while you work, so they do not dry up and start breaking. This is also the reason I suggest not freezing or buying frozen phyllo dough as I find this dries them and makes the sheets prone to breakage.
Lay one sheet flat on the counter and delicately brush melted butter all over it (with a pastry brush).
Place a second sheet on top of the first, brush it wth the melted butter and and repeat the process until you have 4 sheets.
Cut four strips lengthwise.
Place 2 or three tablespoons of the spinach mixture at the end of each strip and fold the strip up as you would a flag, to end up with a neat little triangle.
Repeat with the remaining strips and then the remaining phyllo sheets. Butter the finished triangle with butter.
Place your little triangles on a baking sheet lined with parchment paper to cook.
Or you can butter a pie or lasagna dish, put 4 sheets of phyllo dough buttering each one before adding the next one.
Add the spinach filling.
Then, for the top, I like to roll up the remaining buttered phillo sheets tube like and place then in a tight spiral over the filling. It makes for a pretty dish.
Cook in a 375°F oven for 20 to 30 minutes.
Servings 0