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Portions 8
Preparation Time
Cooking Time


1 bag Arctic Gardens spinach, thawed

½ cup (125 ml) olive oil or melted unsalted butter

1 onion, chopped

4 cloves of garlic, chopped

2 cups (500 ml) feta, crumbled

1 egg

2 tbsp (30 ml) freshly chopped dill

1 pinch ground nutmeg

freshly ground pepper

14 sheets phyllo pastry


1- In a pot, heat a small amount of the olive oil or butter and soften the onion with the garlic. Let cool.

2- Drain the spinach, pressing down with your hands to extract as much water as possible.

3- Put the spinach in a bowl and add the onion and garlic mixture, feta, egg, dill, nutmeg and pepper. Mix well.

4- Preheat the oven to 375o F (190o C).

5- On a large work surface, put a sheet of the phyllo pastry. Brush the entire surface with olive oil. Cover with a second sheet and brush it again.

6- Repeat these steps with the other sheets to get 7 sets of 2 brushed sheets. Cut into 4 strips.

7- Put a large spoonful of the spinach mix at the end of each strip.

8- Starting from a corner, fold the phyllo pastry over the mixture to form a triangle. Keep folding the triangle over itself until you reach the end of the strip so that it is well wrapped. Do the same thing with the other strips.

9- Put the stuffed triangles onto a baking sheet lined with parchment paper and bake in the oven for 20 minutes. 



Nutrition Facts (per serving):

Calories: 410

Protein:  14 g

Fat:    25 g

Carbohydrate:  33 g

Fibre:   4 g

Sodium: 745 mg

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