Ingredients Jump to Instructions ↓

  1. 4 tablespoons extra-virgin olive oil , plus more for brushing pastry

  2. 2 cups chopped, blanched, drained spinach (about 6 cups fresh or 1 pound frozen and defrosted)

  3. 1/2 cup chopped fresh mint leaves

  4. 1/2 cup chopped fresh flat-leaf parsley

  5. Salt and freshly ground black pepper

  6. 1/3 cup ouzo (Greek-style anise liqueur)

  7. 1 cup (about 4 ounces) crumbled feta

  8. 1 cup (about 4 ounces) crumbled Greek manouri cheese or ricotta salata

  9. 1/2 cup (about 4 ounces) fresh anthotyro, whole-milk ricotta, or farmer's cheese

  10. 1 large egg , slightly beaten

  11. 1 pound (about 18 sheets) commercial phyllo, defrosted and at room temperature

  12. Olive or other vegetable oil for frying, as needed

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat and saute the spinach and herbs for a few minutes until all their liquid has cooked off. Season with salt and pepper. Pour in the ouzo and as soon as it boils off, remove the mixture from the heat. Set aside to cool a little.

  2. Combine the spinach and herb mixture with the cheeses in a large bowl. Add the egg and the remaining 2 tablespoons of olive oil. Adjust the seasoning with additional salt and pepper.

  3. Preheat the oven to 350 degrees F.

  4. Brush a sheet pan with oil, then line it with parchment paper. Place the phyllo vertically in front of your on your work surface. Using a sharp knife, cut lengthwise into 4 equal columns. Stack and cover with a dry kitchen towel and immediately on top of that place a damp kitchen towel.

  5. Remove the first phyllo sheet and place it vertically in front of you. Brush lightly with olive oil. Place another sheet on top and brush that lightly, too. Place a teaspoon of the filling on the bottom right-hand corner of the phyllo and fold up like a flag in order to form a small triangle. Place on the baking sheet seam side down. Cover with a kitchen towel as you continue with the remaining filling and phyllo . Brush all the triangles with olive oil. Bake for about 15 minutes, or until the triangles are lightly golden and puffy. Remove and serve.


Send feedback