It was a rainy Sunday a few weeks ago, and Matt and I decided to try to relive our trip to Greece last year with a Greek food party. One of our favorite things to order had been this – also one of my favorite things to whisk from breakfast trays, roll up in a napkin, and pull out right when sightseeing and the sun were getting too much and we just needed a little energy pop.
These were surprisingly easy to make, and in the future, I could see it being even easier if I were to just use sheets of fillo in a baking dish instead of laboriously folding each into a little triangle. But either way, it was a delicious addition to our Greek party.
- 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
- 1 lb baby spinach
- 1/2 lb feta, crumbled (scant 2 cups)
- 1/2 teaspoon freshly grated nutmeg
- 10 (17- by 12-inch) phyllo sheets, thawed if frozen
- Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Preheat oven to 375°F.
- Melt remaining 1 stick butter in a small saucepan, then cool.
- Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
- Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
- Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
- Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.