| Ingredients | Instructions |
|---|---|
| 6 ounces leek, finely chopped 2 ounces unsalted butter 1 large clove garlic, minced White pepper, to taste 1 pound fresh spinach | Heat a pan over medium heat. Sauté the leeks in butter until soft. Add the garlic and white pepper, cooking until fragrant. Add the spinach and cook until fully wilted. Transfer the mixture to a colander or bowl, pressing firmly with a clean kitchen towel to remove all excess moisture. Chop the spinach mixture and allow it to cool completely. |
| ½ cup fresh dill, chopped 8 ounces feta cheese, crumbled 2 large eggs ¼ teaspoon kosher salt | In a large bowl, combine the cooled spinach mixture with the dill, feta, and eggs. Taste the mixture and add the kosher salt to taste. |
| 10 sheets phyllo pastry, thawed 6 ounces (1 ½ sticks) unsalted butter, melted | Lay one sheet of phyllo on a clean work surface. Brush it lightly with melted butter. Top with a second sheet and brush again. Place one-quarter of the filling along a long edge and roll into a log. Coil the log into a pinwheel, tucking the end underneath. Place on a parchment-lined baking sheet and brush the top generously with butter. Repeat to make a second pinwheel. For triangles, layer and butter two more sheets of phyllo. Cut the stack lengthwise into three even strips. Place 1-2 tablespoons of filling at the bottom of a strip. Fold the filled corner over to form a triangle, then continue folding along the strip (like a flag), brushing with butter after each fold. Repeat with remaining phyllo and filling. |
| Sesame seeds (optional) | Brush all assembled pastries liberally with the remaining melted butter. Optionally, sprinkle with sesame seeds. Bake at 365°F (185°C) for 40-45 minutes, or until deeply golden and crisp. Serve warm. |
