This is my all time favorite! I’m a meat eater, and I’m always drawn to recipes with meat, but when we made this in culinary school, I instantly fell in love with it. I love spinach, and I’m partial to feta cheese (only in this and Greek salad). This is pretty tedious to make, but they sell them in several places already made. The problem with that is I need to taste it, before I serve it to my clients. That’s why I would probably make a bunch of them and freeze them, for when I need them myself, that makes more sense for me. Either way have fun with it, it’s well worth the time and effort. ENJOY!
Yield: 12 pieces
½ oz butter
1 oz shallots, minced
1 tbsp garlic, minced
6 oz spinach, cleaned and stems removed
1/ tsp ground nutmeg
1 ½ tsp dill, chopped
3 oz feta cheese, crumbled
1 oz mozzarella cheese, grated
½ tsp salt
Pinch of ground black pepper
6 Phyllo Dough Sheets
4 oz butter, melted
1. Melt the butter in a sauté pan over medium heat until it starts to bubble. Add the shallots and garlic and sweat until translucent
2. Add the spinach, nutmeg, and dill and sauté gently until the spinach is wilted, 1-2 minutes. Transfer the spinach micture to a stainless-steel bowl and allow it to cool to room temperature. Add the cheese and season with salt and pepper. Keep the filling refrigerated until needed.
3. Lay 1 sheet of phyllo dough on a cutting board. Brush it lightly with melted butter. Place another sheet of phyllo dough directly onto the buttered sheet and brush it lightly with butter. Repeat for a third time.
4. Cut the phyllo dough lengthwise into 6 even strips. Place 1 oz of spinach filling onto the bottom right corner of each strip. Fold the bottom right corner of the strip diagonally to the left side of the strip to create a triangle of dough encasing the filling. Fold the bottom left point of the dough up along the left side of the dough to seal in the filling.
5. Fold the bottom left corner of the dough diagonally to the right side of the dough to form a triangle. Fold the bottom right point up along the right edge of the dough. Repeat until the end of the strip is reached and you have a triangle of layered phyllo dough with the filling wrapped inside. Repeat with each strip.
6. Place the phyllo triangles on a parchment-lined sheet pan and brush each with melted butter.
7. Bake in a 400ºF oven until golden brown, 15-20 minutes. Serve immediately.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
About Me
- Angelic Chef
- Chef/Owner Saundra D. Jones, CC was born and raised in Washington, DC, however she ventured to Portland, OR to attend one of the best Culinary Schools in the country, Western Culinary Institute, Le Cordon Bleu. She completed her degree with an Externship at The Grand Hyatt Kauai, on the Island of Kauai, in Hawaii. Chef Jones is well versed on different cultures, and versatile in her style of cooking. She's a master at Soul Food, what she was raised on, but has since mastered all types of cuisine, including American Regional and International Cuisines. Catering and Event planning has been our family for years. We pride ourselves on offering excellent variety, flavor, and most importantly stellar customer service. We'll do our best to create your dream event. We're blessed with a gift to see the big picture, and the art of your special event. We can give you something no other catering company can, versatility and a wide variety of good food. We can plan every aspect of your event, or just provide the food. We can do seated 3-7 course meals, passed Hors d' oeuvres, or a buffet setup. Let us plan your next event, and make sure you tell a friend.
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