This same spinach filling can be made and used to fill a traditional bread dough. They would be equally as delicious. The sumac adds a lemony tartness to the earthy spinach and accentuates the sweet onions. These are totally addictive.
MAKES: 24 triangles
INGREDIENTS:
- 5 cups fresh spinach, washed and drained
- ¼ cup olive oil
- 1 medium red onion, finely chopped
- 2 green onions, finely chopped (whites only)
- Juice of 1 lemon
- Salt and pepper
- 1 tablespoon sumac
- 1 teaspoon ground nutmeg
- ½ cup pine nuts
- 12 sheets filo dough, defrosted
- ½ cup melted butter and ¼ cup olive oil, mixed
INSTRUCTIONS:
- Remove the stalks from the spinach leaves and cut the leaves into thin slices. Set aside in a large bowl.
- In a large frying pan, heat the olive oil and sauté the chopped red onion until soft.
- Remove the pan from heat and stir in the spinach, green onions, lemon juice, salt, pepper, sumac, and nutmeg.
- The heat will cause the spinach to wilt and release its liquid. Transfer everything to a colander to drain excess liquid. Mix in the pine nuts and taste to adjust the seasonings. Set aside to prepare the dough.
- Preheat the oven to 375°F (190°C).
- Cut the filo sheets in half lengthwise. Use one sheet at a time, covering the rest to prevent drying out. Brush the sheet with the melted butter and olive oil mixture, then fold it over lengthwise and brush again.
- Place a heaped spoonful of the cooled spinach mixture close to the corner on the short side of the filo sheet.
- Fold over the other corner to make a triangle, alternating left to right, to encase the filling. Continue folding until the entire sheet is folded into a triangular pillow.
- Brush the triangle with more of the melted butter and oil mixture.
- Repeat steps 6-9 with the remaining filo sheets and spinach mixture.
- Place the prepared triangles on a baking sheet and bake in the preheated oven for 15-20 minutes, or until they are crispy and golden all over.
- Serve the spinach triangles hot as a delicious appetizer or snack.
