Filo pastries with two fillings (Spinach-Feta or Fig-Walnut)

Ingredients

• 200 g spinach
• Salt
• 1 tbsp pine nuts
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 100 g Feta
• nutmeg
• 4 figs
• 80 g Walnuts
• 1 tbsp Olive Oil
• 20 ml Samos
• 5 sprigs rosemary
• 300 g filo dough
• 1 Egg white
• oil for frying

Instructions

1. 1.

   Wash, trim, and blanch the spinach in salted water briefly, then drain, shock, squeeze dry, and chop. Toast the pine nuts in a dry pan until fragrant. Peel and finely chop the shallot and garlic clove. Sauté both in hot oil until translucent, then let cool. Dice the goat cheese (or feta) and mix with the spinach, onion-garlic mixture, and pine nuts; season with salt and nutmeg.

2. 2.

   For the second filling, cut the figs into small pieces. Finely chop the walnuts and combine them with the figs, olive oil, and Samos.

3. 3.

   To assemble, separate the filo sheets and cut them into strips about 7x22 cm. Place a tablespoon of each filling on half of the strips at the lower end, fold in a zig‑zag to form triangles, continue to the top edge, brush the edges with egg white, and press together. For the fig pastries, fold in a sprig of rosemary before sealing. Fry in a wide, tall pan with plenty of oil for 2–3 minutes per side until golden brown. Drain on paper towels and serve.