My favorite thing about traveling is the food. And of all the places I’ve traveled, I loved the food in Greece the best. I really don’t know much about Greek food except that I have loved everything I’ve ever tasted. I don’t even have any Greek cookbooks (I really need to do something about that!). But I do occasionally create Greek-inspired dishes and snacks.
This Greek-inspired snack came about because I’ve never baked with phyllo (filo) sheets before and I decided it was about time I try. I bought the phyllo last week and it has been sitting in my freezer since. What finally spurred me on was a recipe over at La Tartine Gourmande.
The recipe Bea used was pretty different than the one I ultimately used but as soon as I get my hands on some goat cheese and fresh mint, I plan to try the Feta and Mint Cigarettes. What I had on hand was frozen spinach and feta cheese so that became the base of my filling and I’ve found that you really can’t go wrong with spinach and feta!
- 1/2 onion, chopped
- 1 T. butter
- 2 small cloves of garlic, chopped
- 1 package frozen chopped spinach, drained and squeezed dry
- 4 oz. crumbled feta cheese
- 1 egg, slightly beaten
- dash of fresh-grated nutmeg
- freshly ground black pepper
- pinch of salt
- 20 sheets store-bought phyllo dough
- 1/2 C. butter, melted
- In a small skillet, saute onion in butter over medium heat until soft.
- Add garlic, cook for 30 seconds and then remove from heat.
- In a medium bowl, combine spinach, feta, egg, onion and garlic, nutmeg, pepper and salt. Stir until well combined. Set aside.
- Remove one sheet of phyllo from stack (cover the remaining sheets with a damp cloth to keep from drying out) and lay it on a work surface. Brush entire sheet with a thin layer of melted butter.
- Place another sheet on top, brush with butter and repeat two more times (you will have four sheets stacked with a layer of butter on the top sheet). Cut this stack in half lenghwise with a knife.
- You now have two long rectangles of phyllo in front of you. Place about 2 Tablespoonfuls of filling on the bottom right side of one of the rectangles.
- Fold the bottom left corner up and over the filling so that the bottom edge is now even with the right side.
- Continue folding up and over until you end up with a triangle. Brush triangle with melted butter and place on a baking sheet.
You can find complete recipes of this SPINACH AND FETA TURNOVERS in pinchmysalt.com