Categories: Appetizers, Mark Bittman

Ingredients

• 1 1/2 lbs fresh spinach, trimmed and well washed
• 2 tablespoons olive oil
• 1 cup minced onion
• 1/2 cup minced scallion
• salt
• fresh ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 3 eggs
• 1/2 lb feta cheese, crumbled
• 1/2 lb cottage cheese or 1/2 lb ricotta cheese, drained
• 1/4 cup minced fresh dill leaves
• 1/4 cup minced fresh parsley leaves
• 1/2 lb phyllo dough (about 15 sheets)
• 1/2 cup melted butter
• 1 cup fresh breadcrumb

Directions

1. Steam or parboil the spinach until it wilts; drain, squeeze dry, and chop.

2. Add olive oil to a medium skillet; place over medium heat.

3. Add in onion and scallion; cook/stir about 5 minutes, until softened.

4. Add in spinach, salt, pepper, and nutmeg; stir.

5. Beat the eggs with the cheese; stir into the spinach mixture along with the dill and parsley; remove from heat.

6. Preheat oven to 350°.

7. Unroll phyllo sheets and cut them into thirds the long way.

8. Working with 1 piece at a time, brush lightly with butter, then sprinkle lightly with bread crumbs.

9. Place 1 heaping teaspoon of spinach filling in one corner of the dough and fold the corner over to make a triangle.

10. Continue to fold the phyllo, , making triangles, as you learned to do with a flag.

11. As each piece is finished, brush its top with butter and place on a baking sheet.

12. When all the triangles are done, bake for about 20 minutes, or until nicely browned.

13. Let rest for 5 to 10 minutes before serving.

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