Homemade spinach and feta-stuffed phyllo pastries

These bite-sized spinach and feta-stuffed phyllo triangles – traditionally called "spanakopita" – will transport you to the Greek islands and please a hungry herd of guests!

It's true that phyllo, the multilayered Greek dough, is difficult and time-consuming to make. Purchased phyllo dough, however, is a wonderful base for appetizers, desserts or other dishes that are very expensive to buy finished. Follow the package directions to thaw frozen dough; once opened, the dough will keep in the refrigerator for about one week.

Makes 24 triangles

• 60 ml (4 tbsp) butter or margarine plus 10 ml (2 tsp) melted butter or margarine
• 1 small yellow onion, finely chopped
• 1 pkg (300 g/10 oz) frozen chopped spinach, thawed and squeezed dry
• 15 ml (1 tbsp) minced fresh dill or 1 ml (1/4 tsp) dried dill, crumbled
• 125 g (1/2 c) crumbled feta cheese
• 1 egg, lightly beaten6 sheets frozen phyllo pastry, thawed1. Preheat the oven to 175°C (350°F). In a large skillet over moderate heat, melt the 60 millilitres (four tablespoons) butter or margarine. Add the onion and sauté until translucent, three to five minutes. Add the spinach and cook for two minutes longer. Stir in the dill. Transfer the spinach mixture to a large bowl. Add the feta cheese and the egg, and stir until the mixture is well blended.2. Lay one sheet of the phyllo pastry on a work surface and brush lightly with five millilitres (one teaspoon) of the melted butter. Top with a second sheet of phyllo, brush with butter, repeat with a third sheet of phyllo.3. Using a sharp knife or pizza cutter, and a ruler if you like, cut the stack of buttered phyllo sheets lengthwise into six 4.5 centimetre (1 3/4 inch) wide strips. Cut the strips in half to make 12 strips. Place two millilitres (1/2 teaspoon) of the spinach-feta mixture at the end of each strip. Fold the end of each strip diagonally over the filling to form a triangle. Continue folding diagonally along the entire strip, alternating directions (like folding a flag) and ending with a triangle. When each triangle is complete, brush the top with some of the butter.

  4. Repeat, using the remaining phyllo sheets, butter and spinach-feta filling to make another 12 triangles.

  5. Line a baking sheet with parchment paper. Arrange the filled triangles over the paper-lined sheet and bake until the triangles are golden brown, about 25 minutes.

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