Filled Spinach Pastry Pockets

Ingredients

• 300 g spinach
• Salad salt
• 60 g melted butter
• 1 onion
• 1 Garlic clove
• 180 g feta cheese
• 1 egg
• Pepper
• 250 g filo pastry

Instructions

1. 1.

   Wash the spinach, discard stems and briefly blanch in boiling water. Drain, shock in cold water, then squeeze out excess moisture. Roughly chop and place in a bowl.

2. 2.

   Peel and finely chop the onion and garlic. In a pan, sauté with 1 tablespoon of hot butter for 2‑3 minutes until translucent. Let cool and add to the spinach mixture.

3. 3.

   Dice the feta, beat with the egg, and combine thoroughly with the spinach mixture. Season with salt and pepper.

4. 4.

   Preheat the oven to 200 °C (fan).

5. 5.

   Cut the filo dough into strips about 7 × 22 cm long. Place roughly one tablespoon of filling at the lower end of each strip. Fold one lower corner up to the side edge, forming a small triangle that encloses the filling. Continue folding upward until the entire strip is wrapped into a multi‑layered triangle. Brush the tip with butter and press lightly. Repeat with remaining strips.

6. 6.

   Arrange the triangles on a parchment‑lined baking tray and brush with the remaining butter. Bake in the hot oven for 15‑20 minutes, or until golden brown. Serve warm or at room temperature.