- 6 tablespoons extra-virgin olive oil,divided,
- 1 1/2 pound spinach, washed and dried
- 1 1/2 cups onion, finely diced
- 1 cup leeks, washed, dried and finely
diced (white part only)
- 1 garlic clove, peeled and finely chopped
- kosher salt
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Italian parsley, chopped
- 4 tablespoons feta cheese, crumbled
- 2 tablespoons Kefalotyri cheese, grated
- 1 egg, beaten
- 1 package frozen phyllo dough, defrosted
Preheat oven to 350 degrees. In a large sauté
pan over medium heat, warm 2 tablespoons of olive oil over medium heat and saute
the spinach until wilted. Transfer the spinach to a colander over the sink,
and gently press on it to remove any liquid. Chop the strained spinach and reserve.
Heat the remaining 4 tablespoons of olive oil
over medium heat. Add the onion and sauté until soft and translucent, about
10 minutes. Add the leeks, garlic, and a pinch of salt. Sauté until the leeks
become soft, about 5 minutes. Add the chopped spinach and mix well. Sauté until
all the liquid has evaporated from the pan. Transfer the mixture to a sheet
pan or cookie sheet to cool. Refrigerate until well chilled, at least one hour.
When chilled, gently fold in the chopped mint,
dill, Italian parsley, feta and Kefalotyri cheeses, and egg. Reserve. Lay one
sheet of phyllo out on a clean surface. Using a pastry brush, lightly brush
the phyllo with olive oil. Lay a second sheet directly on top of the first and
lightly brush with oil.
Using a sharp paring knife, cut the phyllo lengthwise
into seven 2-inch wide strips. Working with one strip of phyllo at a time, place
1 teaspoon of the spinach mixture in one corner of the dough. Fold the phyllo
over the mixture to form a triangle. Continue to fold over in a triangle shape
until the whole strip of phyllo is folded into a neat triangle package. Place
on a baking sheet.
Repeat until all of the spinach mixture is used.
Bake on the center rack of the oven for 15 to 20 minutes, or until golden brown
and crispy. Serve immediately. *Note: Any left over hors d'oeuvre can be frozen
for up to 3 weeks.
Makes approximately 62 miniature spinach pies
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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