Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 2 tbsp extra virgin olive oil
  • 3 scallions, finely minced
  • 1 clove garlic, grated
  • 4 oz Greek feta, crumbled
  • 2 oz cream cheese, softened
  • 1 large egg, lightly beaten
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp cracked black pepper
  • 2 packages pre-baked mini filo shells (30 shells total)

Instructions:

  1. Thaw the spinach completely and place it in the center of a clean kitchen towel. Twist and squeeze with all your might until no more liquid drips out. Note: It should look like a dry ball of clay.
  2. Heat the 2 tbsp extra virgin olive oil in a small skillet over medium heat. Add the 3 minced scallions and cook until translucent and fragrant, about 3 minutes.
  3. Grate the 1 clove garlic directly into the pan. Stir for 30 seconds until you smell the aroma but before it turns brown.
  4. Move the scallion and garlic mixture to a large bowl and let it cool for 5 minutes. Note: This prevents the egg from scrambling when you add it later.
  5. To the same bowl, add the 2 oz softened cream cheese and 4 oz crumbled feta. Use a fork to mash them together until mostly smooth but with small feta chunks.
  6. Break up the dry spinach ball into the cheese mixture. Add the 1/4 tsp nutmeg and 1/4 tsp black pepper.
  7. Pour in the 1 lightly beaten egg. Stir everything together until the mixture is uniform and holds its shape.
  8. Arrange the 30 filo shells on a baking sheet. Spoon about 1 tablespoon of filling into each shell, pressing down slightly.
  9. Place the tray in a preheated 350 degree oven for 10 minutes until the filling is puffed and the shell edges are golden.
  10. Let them rest on the tray for 5 minutes to allow the filling to firm up before moving them to a platter.