Directions:
- Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing, about 2 minutes.
- Remove spinach and squeeze out excess liquid, then chop roughly.
- Repeat with remaining spinach, using 1 more tablespoon of olive oil.
- Pour off any liquid from the pan, and add remaining olive oil.
- Add scallions and onion and saute until soft, about 3 to 4 minutes.
- Add the spinach to the scallions and onions, along with the dill, salt and pepper.
- Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
- Stir the feta and beaten eggs into the cooled spinach mixture.
- Preheat the oven to 350°F.
- Brush a baking sheet with some of the melted butter.
- Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
- Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel.
- One by one, use a pastry brush to brush a strip of phyllo with melted butter.
- Place a small spoonful of spinach filling 1 inch from the end of the pastry.
- Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
- Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
- Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp.
- Serve hot.
- (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.).
- Variation: Butter a 9 by 13 inch baking pan and spread 8 sheets of phyllo, brushing each with butter, on the bottom, staggering the edges around the pan.
- Spoon the spinach filling over the phyllo, then cover with 8 more sheets of phyllo, buttering each sheet.
- Score the top 3 sheets with a sharp knife. Careful not to cut all the way through.
- Bake 40 to 45 minutes, or until top is deep-golden, let stand 15 minutes, then cut into squares and serve warm or at room temperature.
- Note: All or part of the butter can be replaced in this recipe with olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1548.22 Kcal (6482 kJ) | ||
| Calories from fat | 1123.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 124.8g | 192% | |
|---|---|---|---|
| Cholesterol | 345.81mg | 115% | |
| Sodium | 1453.63mg | 61% | |
| Potassium | 1245.72mg | 27% | |
| Total Carbs | 85.07g | 28% | |
| Sugars | 11.45g | 46% | |
| Dietary Fiber | 8.08g | 32% | |
| Protein | 28.33g | 57% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 3.3mg | 109% | |
| Iron | 10.2mg | 56% | |
| Calcium | 641.5mg | 64% | |
| Amount Per 100 g | |||
| Calories | 254.61 Kcal (1066 kJ) | ||
| Calories from fat | 184.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.52g | 192% | |
|---|---|---|---|
| Cholesterol | 56.87mg | 115% | |
| Sodium | 239.05mg | 61% | |
| Potassium | 204.86mg | 27% | |
| Total Carbs | 13.99g | 28% | |
| Sugars | 1.88g | 46% | |
| Dietary Fiber | 1.33g | 32% | |
| Protein | 4.66g | 57% | |
| Vitamin C | 4.6mg | 47% | |
| Vitamin A | 0.5mg | 109% | |
| Iron | 1.7mg | 56% | |
| Calcium | 105.5mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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