Spinach and Feta Stuffed Phyllo

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F).

   Ca. 10 min.

2. 2

   Heat the olive oil in a large pan over medium heat.

   Ca. 1 min.

3. 3

   Add the yellow onion and sauté until softened, about 5 minutes.

   Ca. 5 min.

4. 4

   Stir in the garlic and cook for another minute until fragrant.

   Ca. 1 min.

5. 5

   Add the fresh spinach to the pan in batches if necessary, cooking until wilted, about 3-5 minutes.

   Ca. 5 min.

   Kokkens note: Ensure all moisture from the spinach has evaporated to prevent soggy phyllo.

6. 6

   Remove the spinach mixture from the heat and let it cool slightly.

   Ca. 5 min.

7. 7

   In a large bowl, combine the cooled spinach mixture, feta cheese, fresh dill, fresh parsley, beaten egg, nutmeg, and black pepper.

   Ca. 2 min.

8. 8

   Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter.

   Kokkens note: Keep unused phyllo covered with a damp cloth to prevent drying out.

9. 9

   Place another sheet of phyllo on top and brush with butter, then repeat for a third sheet, creating a stack of three buttered phyllo sheets.

   Ca. 1 min.

10. 10

    Cut the stacked phyllo sheets lengthwise into three equal strips.

    Ca. 1 min.

11. 11

    Place a spoonful of the spinach and feta filling at one end of each strip.

    Ca. 1 min.

12. 12

    Fold one corner of the phyllo strip over the filling to form a triangle, then continue folding like a flag until you reach the end of the strip.

    Ca. 5 min.

    Kokkens note: Maintain a tight fold to keep the filling secure.

13. 13

    Repeat the process with the remaining phyllo sheets and filling.

14. 14

    Arrange the phyllo triangles on a baking sheet lined with parchment paper.

    Ca. 1 min.

15. 15

    Bake for 15-20 minutes, or until the phyllo is golden brown and crispy.

    Ca. 20 min.

16. 16

    Serve immediately.