Filo Corners Filled with Cheese and Vegetables

Ingredients

• 300 g Yufka dough or filo dough (Turkish grocery store)
• 50 g butter
• 100 ml milk
• 150 g spinach
• 1 onion
• 3 Garlic cloves
• 1 walnut-sized piece fresh ginger
• 1 small green chili pepper
• 1 tbsp butter
• 200 g Cream cheese
• 2 tbsp lemon juice
• 2 tbsp finely chopped parsley
• 1 tsp cumin
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash, trim, and rinse the spinach, then simmer in a pot until wilted. Drain and finely chop.

2. 2.

   Peel and dice the onion and garlic cloves. Peel and finely mince the ginger. Wash the chili pepper, slit it open, remove seeds and membranes, and finely mince.

3. 3.

   Sauté the onion and garlic in hot clarified butter until translucent, add ginger and chili, cook briefly, then let cool slightly. Mix with cream cheese and spinach, season with lemon juice, parsley, cumin, salt, and pepper.

4. 4.

   Take Yufka dough from the package, unfold it, spray lightly with water, and let rest covered for about 15 minutes.

5. 5.

   Cut each sheet into strips through all layers, approximately 7 x 22 cm. Melt butter and milk together in a pan. Pull each double-layer strip through the butter-milk mixture and place on a work surface.

6. 6.

   Place one tablespoon of filling at the lower end of the double strip. Fold one corner 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. Repeat with remaining strips.

7. 7.

   Arrange triangles on a baking sheet lined with parchment paper and brush with remaining butter-milk mixture.

8. 8.

   Place the baking sheet in a cold oven (middle rack). Bake the dough for about 20 minutes at 200°C until light brown.