1 pound yufka, or filo pastry sheets
2 tbsp olive oil
2 pounds spinach, washed and chopped
1 medium onion, chopped
1/4 cup parsley, finely chopped
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
Salt and freshly ground black pepper
1. Heat 1 tablespoon of the oil in a large sauté pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid. Repeat with remaining spinach. Pour off any liquid from the pan.
2. Heat 1 tablespoon of olive oil and add onions. Sauté until soft, about 2 to 3 minutes.
3. Add the spinach to the onions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
4. Stir in the feta and beaten egg to moisten the cooled spinach mixture.
5. Preheat the oven to 350 degrees F. Brush a baking sheet with some olive oil or melted butter.
1. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
2. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel.
3. Place a small spoonful of spinach filling 1 inch from the end of the pastry (shown above).
4. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
5. Continue with remaining strips of dough, placing filled triangles on the baking sheet.
6. Bake for 20 to 25 minutes, or until golden and crisp. Serve hot.
(Note: These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Adapted from Food Network.