SPINACH AND CHEESE TRIANGLES
By now, spanakopita is as American as pizza. There is something very satisfying about the combination of feta, spinach and onions.
1 10-ounce 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
NOTE: Follow fillo preparation instructions from Savory Pies section on page 30.
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.
Combine 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 350ºF for about 15 minutes, or until golden. Serve warm.
Yield: About 75 triangles