I made these last weekend for a Greek inspired menu for a dinner party (along with Chicken Kabobs, Oregano & Lemon Potatoes, and Cucumber Salad). These are amazing...I could eat them all night! I am posting about this recipe today as I am making these for an appetizer for Christmas Eve dinner at the in-laws house. It's a pretty simple dish to make, can be reheated easily and is quite impressive. A little dollop of Tzatziki goes a long way with these!
I followed this Fantastic Recipe from David Lebovitz because he has the best pictures, great step by step instructions and some cute anecdotes.
Here is what you will need:
2 tablespoons olive oil
1 medium onion, peeled and minced
12 ounces (325g) fresh spinach, well-washed and towel dried
salt and freshly-ground pepper
8-10 ounces (230-250g) feta cheese
2 tablespoons finely-chopped flat leaf parsley
pinch of freshly-grated nutmeg
1 large egg, at room temperature
16 sheets filo dough (about 12 ounces, 350g), thawed, if frozen