2cups(500 mL) chopped frozen spinach, thawed and squeezed to remove liquid
1cup(250 mL) crumbled feta cheese
½cup(125 mL) ricotta cheese
½cup(125 mL) chopped fresh parsley
½cup(125 mL) chopped green onion
¼cup(60 mL) chopped fresh dill
2tbsp(30 mL) chopped fresh mint leaves
½tsp(2 mL) ground nutmeg
¼tsp(1 mL) each salt and pepper
3eggs
3clovesgarlicminced
Zest and juice of 1 small lemon
12sheets phyllo pastrythawed according to package instructions
¼cup(60 mL) unsalted butter, melted
Instructions
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.
In a large bowl, stir together spinach, feta, ricotta, parsley, onion, dill, mint, nutmeg, salt, pepper, eggs, garlic, lemon zest and juice until fully combined.
Unroll phyllo sheets and cover with damp tea towel to prevent drying out. Place one phyllo sheet on work surface and brush lightly with butter. Top with a second sheet and brush lightly with butter. Cut lengthwise into 6 long even strips.
Working with one phyllo strip at a time, spoon 1 tbsp (15 mL) of filling near the bottom corner of strip. Fold the end at an angle over the filling to form triangle. Continue folding to end of pastry, alternating to each side creating a triangle. Place seam side down, on prepared baking sheet. Brush top with butter. Repeat with remaining phyllo pastry, filling and butter.
Bake for 25 to 30 minutes until pastry is crisp and golden.
Notes
Nutrients per serving (2 pieces): 110 calories, 7 g total fat, 220 mg sodium, 8 g carbohydrates, 1 g fibre, 1 g sugars, 4 g protein.