Spinakopita – Spinach and Feta Filo triangles

mezze - Cooked Spinakoptia

Spinakopita – Spinach and Feta Filo triangles
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Serves: 6-8
Ingredients
  • 12 sheets/350g filo pastry
  • 125g butter, melted
  • 1kg fresh spinach
  • 40g butter
  • 2 small bunches of spring onions finely sliced
  • 2 eggs, beaten
  • 225g pack of feta cheese (or crumbly Lancashire)
  • 3 tbsp fresh chopped dill
  • black pepper
  • Grated nutmeg
Instructions
  1. Wash the spinach, place it in a pan, cover it with boiling water and simmer for 3 or 4 minutes. Drain, cool, squeeze dry then chop finely. Place in a large mixing bowl.
  2. Melt the butter in a frying pan and sautée the spring onions gently for about 5 mins until soft.Add to the spinach with the beaten eggs, crumbled cheese, dill, nutmeg and pepper and mix well.
  3. Grease a baking tray with butter.
  4. Cut the filo pastry into strips about 8 cm wide and place a damp tea towel over the pastry to avoid it drying out. Work with three strips at once, place them on a board and brush with melted butter.
  5. Place a tsp of the spinach mixture at one end and fold over repeatedly to make a triange.
  6. Place on the baking tray whilst you finish the others (they can be frozen at this stage).
  7. Brush with melted butter before cooking in the oven at 180c for about 20 mins until golden brown.