Author Notes
Wonderful turnovers in crispy dough -- in this case, fillo dough, so this recipe is easy enough for everyone! —Joan Nathan
Ingredients
- Filling
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8-10 ounces
blanced spinach, fresh or frozen (thawed and drained well if frozen)
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1
egg
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12 ounces
Bulgarian feta cheese
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Freshly ground black pepper to taste
- Dough
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1/2 pound
fillo dough (1 sleeve)
-
1 1/2 cups
butter (3 sticks) melted
-
1
egg, lightly beaten
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1 tablespoon
nigella or black sesame seeds
-
1 tablespoon
roasted sesame seeds
Directions
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Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
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To make the filling, pulse the spinach, egg, and feta in a food processor just until the spinach is chopped and the cheese mixed in. Add freshly ground black pepper to taste. Set aside.
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Cut the fillo lengthwise into 3 strips and cover with a moist towel to prevent breaking. Take one strip and butter with a pastry brush. Place about 2 teaspoons of filling at the bottom of the strip. Fold to make a triangle and continue folding until the end of the strip (like you fold a flag). Place completed triangle on the prepared baking sheets.
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Repeat with the remaining fillo strips, using the rest of the filling. Reserve any leftover fillo for another use.
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Brush the top of each triangle with the egg wash and sprinkle with sesame and nigella seeds. Bake for 20 to 25 minutes, until golden brown.
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