I once made 1000 of these at a time for the largest kosher caterer in Philly. I’d put my baby son to bed and make these until 2 in the morning when my husband was on call. That time of day guaranteed no interruptions by phone calls or diaper changing and the phyllo dough wouldn’t dry out as a result.
This filling is so delicious! Not too salty and very flavorful. Go easy on the nutmeg. You should be able to slightly smell the spice but the mixture shouldn’t taste like spinach egg nog!
- 1 medium onion, finely diced
- 2 Tablespoons butter
- 1 10 ounce package frozen chopped spinach, defrosted
- 1/2 pound feta cheese, crumbled
- 7 1/2 ounces farmer cheese (pot cheese)
- 3 eggs lightly beaten
- salt and freshly ground pepper to taste
- nutmeg, to taste
- 1/4 cup bread crumbs
- 1/2 pound phyllo dough
- 3/4 cup melted butter
- Pre heat oven to 425F.
- Saute’ the onion in the 2 Tablespoons butter until golden. Squeeze out all of the excess moisture from the spinach and then add to the onions and cook over low heat until most of the moisture has evaporated. Stir occasionally. Add the feta, farmer cheese, eggs, and seasonings and combine. Add the bread crumbs and cook, stirring constantly, for 3 minutes.
- Cut the phyllo sheets into 2 inch strips. Brush one strip at a time with melted butter. Keep the phyllo not being used covered with a piece of plastic wrap and then a damp paper towel.
- Put 1 teaspoon of filling at the far right end of the strip. Fold the dough over the filling to form a right triangle. Continue folding the dough over and over to make a triangle. Make sure that each edge is placed accurately over the previous edge of the same side.
- Arrange triangles on a baking sheet, seam side down and brush with melted butter. Bake 15 – 20 minutes or until golden.
May be frozen before or after baking. If unbaked, take from freezer and immediately proceed to step 4.