Serves 6
Ingredients
3 oz. Unsalted butter
1 Clove garlic
1 lb. Picked and clean spinach
4 oz. Feta cheese
Pinch Nutmeg
3 oz. Clarified butter
9 Sheets Phyllo dough
Procedures
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Filling:
Heat a medium sauté pan (medium-high heat)
Add the butter to lightly coat the bottom of the pan.
Mix in the garlic and the spinach. Cook until spinach is slightly wilted (approximately two minutes).
Remove from spinach from the pan and place on a dish or paper towel. Cool spinach.
In a mixing bowl, combine the cooled spinach, feta cheese and nutmeg. Mix well and set aside.
Phyllo:
Lay the Phyllo dough on a baking sheet and cover with a damp cloth.
On a cutting board lay out one sheet of Phyllo. Sparingly brush clarified butter on the sheet. Repeat to make a total of three layers.
Cut the Phyllo sheet vertically into six strips. Place one tablespoon of the spinach mixture on the end of each Phyllo strip.
Fold the bottom left corner to the right top corner over the spinach mixture. You will be forming small triangles.
Repeat folding about four times or until completely sealed.
Place triangles on prepared baking sheet.
Lightly brush the top of the triangles with butter.
Bake for 15 to 20 minutes, or until golden brown.