Ingredients:
· 2 # Fresh spinach
· 1 pc medium sized Spanish onions medium dice
· 1 bunch scallions sliced
· 1 small leek (well cleaned) medium diced
· 2 oz butter
· 3 eggs
· 2 lbs feta crumbs
· salt and pepper to taste
· 2 ½ boxes (1lb each) fillo thick
· 1 cup clarified butter and vegetable oil blend
Method:
1. Sweat onions, scallions, and leeks in butter until soft and sweet.
2. Place the feta in a bowl of a mixer with the paddle attachment and mix to slightly break it down, but still remain chunky. Add the spinach and onion mixture and continue to mix until evenly incorporated. Place the mixture in a bowl and refrigerate until cold. Fold in the egg mixture and refrigerate again.
3. Butter the fillo strips and stuff with spinach mixture and fold into triangles.
4. After triangles are formed place on sheet trays and brush with butter/oil mixture and sprinkle with sesame seeds. Bake in a 325 degree oven until golden brown and crispy. Make sure any excess butter is drained from the pan after cooking.
Kali Orexi
Chef Greg Zapantis
