Triangular Pastries with Spinach

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Triangular pastries with spinach

Ingredients

Spinach - 2 lbs
Olive Oil - 4 tablespoons
Onion - 1 head
Green Onion - 10 stalks
Italian parsley - 0.7 oz
Dill - to taste
Ground Nutmeg - a pinch
Parmesan Cheese - 1.2 oz
Feta cheese - 5.3 oz
Ricotta cheese - 3.2 oz
Chicken Eggs - 4 pieces
Butter - 1.4 oz
Phyllo Dough - 12 pieces
Salt - to taste

Step by Step guide

Step 1

Remove all stems from the spinach. Rinse the leaves, chop them coarsely, place them in a large pot, and cover completely with water. Cover with a lid and cook for 5 minutes until the leaves wilt. Drain the water and cool, then squeeze out the excess liquid.

Step 2

Heat a little olive oil in a skillet. Chop the onion and sauté for 10 minutes until soft and golden. Add the chopped green onion and sauté for another 3 minutes. Remove the skillet from the heat. Add the spinach, finely chopped parsley and dill, ground nutmeg, grated Parmesan, crumbled feta (it's better to mash it first), ricotta, and eggs. Add salt to taste.

Step 3

Preheat the oven to 356°F. Grease 2 baking sheets with olive oil. Mix the butter with 1 tablespoon of olive oil. You can work with 3 sheets of dough at a time, keeping the rest covered with a damp towel. Brush each sheet of dough with the butter mixture. Stack all three sheets on top of each other. Cut in half lengthwise.

Step 4

Place 4 tablespoons of filling at the corner of each strip. Fold the edge so that the filling is inside, forming a triangle. Continue folding until you reach the end.