Triangular Pastries with Spinach
Baking and Desserts • Russian
Description
Triangular pastries with spinach
Ingredients
- Spinach 0 lbs
- Olive Oil 4 tablespoons
- Onion 1 head
- Green Onion 10 stalks
- Italian parsley 0 oz
- Dill to taste
- Ground Nutmeg a pinch
- Parmesan Cheese 0 oz
- Feta cheese 5 oz
- Ricotta cheese 5 oz
- Chicken Eggs 4 pieces
- Butter 0 oz
- Phyllo Dough 12 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Remove all stems from the spinach. Rinse the leaves, chop them coarsely, place them in a large pot, and cover completely with water. Cover with a lid and cook for 5 minutes until the leaves wilt. Drain the water and cool, then squeeze out the excess liquid.
Step 2
Heat a little olive oil in a skillet. Chop the onion and sauté for 10 minutes until soft and golden. Add the chopped green onion and sauté for another 3 minutes. Remove the skillet from the heat. Add the spinach, finely chopped parsley and dill, ground nutmeg, grated Parmesan, crumbled feta (it's better to mash it first), ricotta, and eggs. Add salt to taste.
Step 3
Preheat the oven to 355°F. Grease 2 baking sheets with olive oil. Mix the butter with 1 tablespoon of olive oil. You can work with 3 sheets of dough at a time, keeping the rest covered with a damp towel. Brush each sheet of dough with the butter mixture. Stack all three sheets on top of each other. Cut in half lengthwise.
Step 4
Place 4 tablespoons of filling at the corner of each strip. Fold the edge so that the filling is inside, forming a triangle. Continue folding until you reach the end.
Step 5
Brush each pastry with the remaining mixture of olive and butter and bake for 20 minutes until golden.
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