1 roll from a pkg. of philo dough .
½ tsp. dried oregano
1 lb. fresh baby spinach
½ tsp. dried mint
1 lb. feta cheese, crumbled
½ tsp. dried parsley
Salt to taste
¼ tsp. dried dill
3-4 extra large eggs
1 c. extra virgin olive oil (more if

1. Set the philo dough on the counter for 2 hours prior to using.
2. Chop fresh spinach and steam until just wilted. Drain wilted spinach well to extract as much water as possible (squish it in a colander with a wooden spoon, for example).
3. Mix together spinach, feta, herbs, salt, and eggs. You want the filling to be wet, but not too soppy–so add eggs one at a time until the filling seems right.
4. Preheat oven to 350°F. Make sure one rack is in the middle of the oven.
5. Unwrap philo dough–leaving the wrapper to cover the sheets as you are working with them. Set up your work area: oil in a bowl and pastry brush, cookie sheet liberally covered with olive oil, large cutting board and rolling pastry cutter, and philo dough.
6. Place a sheet of philo on the cutting board so that the long side continues straight ahead from you. Brush olive oil over the sheet. Lay a second sheet of philo on top and brush with olive oil. Then, cut the sheets into three long strips (see Illustration below).
7. Place 1 teaspoon of the spinach filling on one of the long sections of philo and fold like a paper football. Repeat for the next two sections. (see below)
8. Place the triangles on oiled cookie sheets and brush the tops with olive oil. (see Illustration below)
9. Repeat steps 6-8 until all the philo and spinach filling are used up.
10. Bake for 40 minutes. Remove from cookie sheets immediately and serve warm.

Sarah Kohrs
Mt. Jackson