320 grams baby spinach
1/2 cup (scant) finely chopped leeks (i.e. about 1) (scant means just below full)
1 cup (heaped) finely chopped spring onions (i.e. about 4) (heaped means just above full)
1/2 (heaped) cup finely chopped dill
1 large egg
1 & 1/2 cups grated feta
1 package phyllo (thawed out, the type used to make baklava)
melted butter for brushing
salt & pepper to taste
olive oil for frying
1. Preheat the oven to 175C and line two baking pans with parchment paper.
2. Heat about 1 tbs olive oil in a frying pan on the stove on medium-high heat. When hot, add the leeks, spring onions and dill.
3. Stir fry for about 2 minutes, until the onion and leek start to turn translucent.
5. Strain the stir fried spinach mixture over a bowl for about 2 hours. Let the juices run out into a bowl. Keep these juices (freeze them) and add to chicken stock or the next time you make a vegetable soup.
6. In a large bowl, add the grated feta. In another bowl, beat the egg and then add this to the grated feta. Stir in the now cooled spinach mixture.
7. On a flat surface, place one sheet of phyllo. Brush the sheet liberally with melted butter. Then place another sheet of phyllo on top. Brush this sheet liberally with melted butter. Slice it with a sharp knife into 6-7cm wide strips.
8. Place a tablespoon on the feta-spinach mixture onto each strip and fold the phyllo over again and again, creating small triangles. Use a little bit of butter to “glue” down any leftover phyllo hanging over the edge. Place each triangle onto the baking sheet and brush lightly with a little butter. Make all the spinach pies.
9. Place baking sheet (one at a time) into the oven and bake for about 15-20 minutes until the edges of the triangle turn golden brown.