Okay, I won’t lie to you, these take a while to make, but they’re so delectable and quintessentially Greek that it’s worth the time it takes. You can make these several hours ahead and serve them at room temperature or you can put them together and just bake them right before you serve them.
Recipe information
Yield
makes 36 pieces
Ingredients
Preparation
Step 1
Let the spinach sit at room temperature for about 30 minutes, until thawed. (Alternatively, if you have a microwave, place the spinach in a microwave-safe bowl and cook on high for 2 minutes, or until thawed.) Drain, pressing on the spinach with the back of a spoon to remove any excess water. Add the cream cheese and stir until smooth. Add the feta cheese, egg, and salt and stir until evenly distributed.
Step 2
Preheat the oven to 375°F.
Step 3
Unroll the phyllo dough, place on a flat surface, and immediately cover with barely damp paper towels. (Make sure to cover the phyllo every time you take a sheet or it will dry out.) Lay one sheet of phyllo on a work surface and brush the entire surface with some of the butter. Top with another sheet of phyllo and brush with butter. Continue the process until you have 3 layers of phyllo. Cut the phyllo into 6 strips and place a rounded teaspoon of the filling at the bottom end of each strip. Pull the corner of one phyllo strip up over the filling to form a triangle. Fold the triangle up and over and continue folding the triangle over, making tight flag folds, until you reach the end of the strip, being careful to keep the corners tight. (You should start and end with a triangle.) Brush the loose end of the phyllo with butter and press to seal. Place the triangle on a baking sheet, seam side down, and repeat with the remaining strips.
Step 4
Brush the tops of the triangles with butter. Repeat the entire process with the remaining phyllo and filling. Bake for 30 to 35 minutes, until golden brown.
Step 5
Place on a serving platter and serve warm or at room temperature.
