Sunday, June 14, 2009

Spinach Tiropites

Ingredients
  • 1 1/2 lb spinach, tough stems removed, well rinsed, and coarsely chopped
  • 1 1/2 cups crumbled feta cheese
  • 1/2 cup grated kefalotiri, Parmesan, or pecorino cheese
  • 4 eggs, lightly beaten
  • 2 Tbsp. chopped fresh mint
  • 1/2 teaspoon ground nutmeg
  • salt and group pepper to taste
  • 1/2 lb filo dough, thawed if frozen
  • 1/2 cup unsalted butter, melted and cooled

Directions

Heat a large frying pan over medium-high heat. Add the spinach with only the rinsing water clinging to the leaves, cover, and cook until wilted, about 1 minute. Drain well on paper towels, then squeeze out as much of the remaining liquid as possible. Place in a large bowl and add the cheese, eggs, mint, and nutmeg. Stir well to combine. Season with salt and pepper.

Preheat over to 375 degrees F (190 degrees C).

Lightly butter a baking sheet. Cut the stack of filo sheets lengthwise into 3 equal strips. Remove 1 strip and cover the remaining filo with a slightly dampened kitchen towel to prevent it from drying out. Place the strip on a work surface and brush lightly with melted butter. Place another strip on top. Brush the second strip lightly with melted butter. Place a heaping teaspoonful of the filling about 1 inch from the bottom of the strip. Fold the uncovered end over the filling on the diagonal to form a triangular shape. Bring the bottom of the triangle up against the straight edge. Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry. Brush lightly with melted butter. Place on the prepared baking sheet. Repeat with the remaining filo and filling.

Bake until golden, about 15 minutes. Remove from the oven and transfer to a platter. Serve hot, warm or at room temperature.

Makes 30 triangles; serves 6

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