Publications
- 1 - bunch spring onions, finely sliced
- 60ml - butter
- 60ml - cake flour
- 250ml - milk
- 300g - fresh spinach, chopped and blanched
- 150g - feta, crumbled
- 1 - egg, beaten
- - freshly ground nutmeg
- 45ml - fresh mint, chopped
- 1 - packet ready-made phyllo pastry, defrosted
- 125ml - melted butter
- 100ml - sesame seeds
1 Sauté the spring onions in butter until soft, then stir in the cake flour. Add the milk and stir into a thick sauce. Add the rest of the ingredients, apart from the phyllo pastry and melted butter, mix and allow to cool.
2 Fold open the pastry and brush one sheet with melted butter, while keeping the remaining sheets covered with a damp cloth to prevent them from drying out. Top the first sheet with a second and brush with butter. Cut the pastry into strips. Place a spoonful of filling on one end of each strip and fold the pastry into a triangle to hold the filling. Fold the edges directly onto each other to create sharp corners. Repeat until you’ve used all the filling and pastry. Brush each triangle with melted butter, sprinkle over sesame seeds and bake on an oven tray in a preheated oven for about 15-20 minutes.
TIP You can substitute the fresh spinach with same amount of frozen spinach.
