package frozen chopped spinach, thawed
4 scallions, greens included, trimmed and chopped
1 bunch flat-leaf parsley, finely chopped
1 bunch fresh dill, finely chopped
1/2 pound Krinos feta, crumbled
2 eggs, well beaten
1/2 teaspoon grated nutmeg
Salt, pepper to taste
2 tablespoons plus 1/3 cup
Krinos extra-virgin olive oil
1/4 pound butter, melted
1 1-pound box Athens/Apollo fillo, thawed and at room temperature
1. Squeeze the spinach dry between the palms of your hands and place
in the bowl of a food processor. Add the scallions, parsley, dill,
feta, eggs, nutmeg, salt, pepper, and 2 tablespoons olive oil and
pulse on and off several times to combine thoroughly. Remove the
mixture to a bowl, taste and adjust seasoning with additional salt,
pepper or nutmeg if desired.
melted butter and 1/3 cup olive oil. Unwrap fillo as for tiropitakia
(page 7) and follow the same directions for cutting into strips,
filling and folding, brushing the fillo with the oil-butter mixture.
Bake in a preheated oven at 350°F for about 15 minutes, or until
golden. Serve warm.
Yield: About 75 triangles