Burnt Courgettes , Fava (yellow split pea dip) and Spinach and Feta Triangles…
… I was very intrigued to try the Greek summer meze recipes on the Guardian column , and of course I was not disappointed. But I made my own spinach and feta filling , which goes like this :
A bag of spinach ( about 350gr)
Spring onions ( half a bunch)
Feta cheese( I used about 50gr but you can always use more , according to taste)
1 pack of phyllo pastry ( 6 sheets)
Heat a tablespoon of olive oil in a frying pan and cook the spinach until it is wilted. Take it out and let it cool down and roughly chop it .
In the same pan , melt a couple of tablespoons of the butter, and cook the chopped leek, crushed garlic ( about a teaspoon), and chopped spring onions until they are wilted as well. Let them cool down completely.
Then mix the spinach , the leek mix, feta and dill. Beat an egg and an egg yolk and add to the mixture. Season it and mix well.
To prepare the phyllo : I laid down a grease proof paper, which I brushed with melted butter and then took one sheet of phyllo , brushed it with butter and topped it with a second sheet of phyllo . Cut it in five equal parts , take a tablespoon of the filling for each part and put it near the top , and then start folding in triangles , or cigar like Ottolenghi suggests. Brush the whole triangle with butter , making sure you seal the ends , sprinkle some sesame seeds on top , if you like, and lay them on a baking tray , lined with grease proof paper. Bake at 180C or 160C if it is fan assisted , for 15-20 minutes or until the edges are slightly golden brown .