Spinach-Filled Triangles

Ingredients 0/10

Step 1

Tos the chopped spinach with a pinch of salt in a bowl. Give it a good stir for about a minute until the spinach softens and starts to release its juice. In another bowl, do the same with the chopped onion and a pinch of salt, stirring until it wilts a bit. Then, add the spinach, olive oil, sumac, pine nuts, lemon juice, and pepper to the onions and mix everything together. Let this filling sit for about five minutes, then drain off any extra liquid.

Step 2

Melt some butter gently in a small pan and set it aside. Heat your oven to 400°F (200°C) and line a couple of baking sheets with parchment paper. Lay out a sheet of phyllo dough, brush it lightly with melted butter, then top it with a second sheet and brush that with butter too. Cut these two sheets stacked together into strips roughly 3 1/2 inches wide and 13 inches long. Keep any strips you’re not working with covered with a damp cloth so they don’t dry out.

Step 3

To shape each triangle, spoon about a tablespoon of filling near the top of a strip. Fold the corner over diagonally to form a little filled triangle at the top, then keep folding the triangle down the length of the strip, like folding a flag, until you reach the end. Place each triangle on the baking sheet and brush the tops with more butter.

Step 4

Bake them in the oven for 12 to 15 minutes, or until they’re beautifully golden and crisp. Enjoy them warm!