5 Phyllo pastry sheets
250g cow’s feta
1 cup frozen spinach (Thawed)
1 egg
1 spring onion
¼ tsp ground black pepper
1/4 tsp salt
1 cup olive oil
Directions:
Grate the cow feta into a bowl, chop the spinach and onion finely and add them to the bowl together with the egg. Mix until well combined. Add the salt and pepper, mix until you have a uniform paste.
Lay one phyllo sheet on your work surface and brush generously with olive oil, cut into four strips. Place a teaspoon of spinach at the end of each strip and fold it into a triangle. Repeat with the rest of the mixture until all of the phyllo sheets have been used up.
Line a baking tray with non-stick parchment paper and bake at 180-C until golden and crunchy (Approx. 20 min.)
