Output: 20 to 30 units
Preparation time: 30 minutes
Cooking time : between 30 and 35 minutes
Ingredients
- 750 ml (3 cups) blanched spinach, or about 2 l (8 cups) fresh spinach
- 30 ml (2 tablespoons) olive oil
- 250 ml (1 cup) leek, thinly sliced
- 30 ml (2 tbsp.) honey
- 1 clove garlic, minced
- 1 sprig thyme
- 3 sprigs dill, chopped
- 45 ml (3 tbsp.) mint leaves, chopped
- 2 eggs, beaten
- 375 ml (1 ½ cups) feta cheese, crumbled
- 1 pinch nutmeg, ground
- 1 roll phyllo dough
- 90 ml (6 tbsp) unsalted butter, melted
- salt and pepper to taste
Preparation
- In a pot of boiling salted water, blanch the fresh spinach for 3 minutes, then carefully drain.
- In a frying pan over medium heat, sauté the leek and garlic in olive oil for 2-3 minutes.
- Add the thyme, mint and dill and cook for a further 2 minutes. Remove from the heat.
- Preheat oven, rack in center, to 180° C (350° F).
- In a bowl, mix eggs, feta cheese, spinach, cooled leek mixture, honey, nutmeg and season lightly with pepper. Check seasoning.
- On work surface, cut dough roll into 2” strips.
- Spread 4 strips of dough side by side and brush with melted butter.
- Add a second layer of dough and brush again with butter.
- On each strip of dough, at the end of one side, place 1/2 tbsp. of filling and fold the dough into a triangle, repeating until you reach the end of the strip.
- Repeat for the remaining strips.
- On a baking sheet lined with a silicone mat, arrange the bites and bake for 25 minutes.
- Serve warm or hot.
