Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 10 ounces fresh spinach, roughly chopped (280g)
  • 4 ounces feta cheese, crumbled (115g)
  • 1 large egg, lightly beaten
  • 1/4 cup fresh dill, chopped (packed, 10g)
  • 1/4 cup fresh parsley, chopped (packed, 10g)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 8 sheets filo pastry, thawed (approx. 12x17 inches each, roughly 230g)
  • 6 tablespoons unsalted butter, melted (85g)
  • Olive oil, for brushing the grill grates
  • Optional: Sesame seeds for sprinkling

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Drain excess liquid. Cool slightly.
  2. In a bowl, mix the spinach mixture with feta cheese, egg, dill, parsley, nutmeg, salt, and pepper.
  3. Lay one sheet of filo pastry on a clean surface. Brush with melted butter. Top with a second sheet of filo. Brush with melted butter. Cut the stacked filo into 4 equal strips. Place a spoonful of filling at the end of each strip. Fold the corner of the filo over the filling to create a triangle. Continue folding like a flag until you reach the end of the strip. Repeat until all the strips have been used.
  4. Preheat grill to medium heat. Brush grates with olive oil. Grill triangles for 5-6 minutes per side, or until golden brown and heated through, flipping carefully.
  5. Sprinkle with sesame seeds (optional) and serve immediately.