1 recipe either Easy Philo Dough or Buttery Philo Dough, prepared.
1/2 pound Butter
1 small clove garlic, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry or 10 oz fresh chopped fine
Salt and pepper to taste
1/4 teaspoon nutmeg, ground or freshly grated
4 ounces feta cheese, crumbled into tiny bits
1 egg, beaten
3 tablespoons ricotta cheese or cream cheese.
Instructions
Combine garlic, spinach, salt and pepper, nutmeg, feta, egg, and ricotta cheese in a bowl (I like to food process it).
Roll out sheets of Philo Dough until paper thin. Cut into strips about 3 inches wide by 15 inches long.
Brush strips with butter and place about 2-3 Tbsp spinach mixture on strip. Starting at the filled end, fold strip over to form a triangle, brushing the surface with butter and fold over again. continue doing this until you reach the end of the strip and have a triangular pastry.
Repeat with the rest of pastry.
Bake at 425 for 5-9 minutes or until golden brown and flaky.
Makes about 24 3-inch pastries.
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