part 1 - filling
- wash the spinach leaves (the large sturdy leaves, not baby spinach) and spin-dry and chop coarsely
- chop the green onions and leeks
- in a large pot, heat up the olive oil and cook the green onions and leeks at med-high heat until translucent
- add in the spinach, stir everything and cover until wilted and cooked for another 5 minutes and set aside and transfer to a large bowl to cool down
- beat your eggs and them to the bowl
- add the crumbled feta cheese
- chop up the dill and add to the bowl and mix well
- you can add 1 tbsp or two of cream cheese (for added creaminess)
- taste for salt and pepper (add accordingly to your taste preferences)
part 2 - filo dough
- melt the butter
- set everything up on a large working surface covered with a long length of waxed-paper (the bowl of filling, the melted butter and a brush, the stack of filo dough)
- brush butter on one side of the first sheet of filo (still on the stack of sheets if you prefer)
- fold it in half and lay it onto your waxed-paper covered working surface (you should now have a rectangle measuring 18x27cm or 7 1/4x11 1/4 inches)
- brush butter on both the top and underside of the sheet of filo
- take a large heaping tbsp or two of filling and place on the filo sheet, towards the middle and one side of the rectangle, about 1 inch or 2,5cm from the edge
- fold over the part on the side closest to the edge and then fold over the top edge and bottom edge to meet up in the middle
- start rolling it over several times towards one side, until formed
- put onto your wax-papered baking sheet and start the next one and place onto your baking sheet until all are done
it is helpful to use the first completed filo pocket as a template, so you can keep it close-by and align it to the next sheet of filo you'll be working on (as you can see in the video)
- heat your oven to 180°C (355°F)
- place a sprig of dill on each and brush the tops with the remaining melted butter and a little bit of water
- bake for 25-30 minutes, rotating the baking sheet once half-way through
- serve warm or at room temperature
avoid placing them in the refrigerator because they will get soft/soggy but they can be easily reheated and re-puffed in a hot oven at 180°C (355°F) for 5 minutes
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