By Harriet Kanelidis, Greek Food Festival Coordinator
1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets
Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute for 2 minutes. Squeeze out excess liquid and then roughly chop. Repeat the process with remaining spinach, using 1 more tablespoon of olive oil. Drain pan of any liquid, then add remaining olive oil. Saute scallions for about 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook all together over low heat for 2 minutes, then remove from heat to cool.
Once the spinach mixture is cool, stir the crumbled feta and the beaten egg to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees.
Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel to prevent it from drying. Lay the filo horizontally and using a sharp knife, cut the filo into 3 strips, and recover. Use a pastry brush to brush a strip of filo generously 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. Butter top of triangle. Place filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake. Repeat until all dough is used.
Bake for 20 to 25 minutes, or until golden and crisp. Serve hot.