Ingredients
5 cloves garlic diced
1 medium onion diced
1 large can tomatoes drained
10 oz spinach chopped
1 egg
250 g feta crumbled
125 g cream cheese
2 tbsp chopped fresh dill
1 tsp black pepper
1 package phylo
1/4 cup butter melted
Preparation
Put the first nine ingredients in a large bowl. Uuse your hands to combine, it works much better. This “slurry” can be kept in the fridge for up to three days.
P.S.-if you drain the tomatoes and feta, beer can be added to increase the flavour/moisture
Phylo is intimidating but forgiving. Using the box recomendations butter together four sheets, two for hors d’oeuvres. For large spanakopita-split sheets in half place 1/2 cup of filling on phylo and fold triangulary. For hors d’oeuvres split two sheets into 6 piecs and place 1 tbsp filling. Fold triangularly. Brush with butter and bake at 350 celcius. Bake 25 minutes for large or 12 minutes for small.
