It’s more greens this week… a personal fave, spinach, procured from our neighbour. I know there’s a lot going around about nettles (Heidi Fink has an excellent recipe), but I wanted to bring this back to the basics. And try the different shape for myself: the triangle fold. (I usually do spanakopita layered in a pan.)
Ingredients
1 bunch spinach, chopped
3-4 cloves garlic, minced
phyllo pastry
2-3 eggs
olive oil
cheese, grated Parmesean or crumbled feta
you may also include finely chopped green onions or leeks, but one person of our party is not keen on them
Prep/Cook
- Plan ahead with phyllo: most comes packaged frozen; be sure to thaw in the fridge overnight
- Heat 1-2 tbsp oil in a pan on medium
- Fry garlic 30-60 seconds until fragrant
- Stir in chopped spinach and wilt until bright green
- Turn off burner, stir in eggs and allow to set slightly, but not cook, so the mixture is less liquidy
- Drop 2-3 tbsp of the mix into the center of two sheets of phyllo pastry and fold up in a triangle pattern
- Place spaced apart on a flat pan and brush with oil
- Bake at 350F for 25 minutes until golden; keep an eye on it!
It’s a great day for a picnic as I write this, so we’re taking ours into the outdoors! These are much more portable than the whole pan!
