1 recipe Easy Filo Dough or Buttery Filo Dough
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.