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1
In a large frying pan saute onions in olive oil until limp.
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2
Add spinach and cook over medium high heat just until limp.
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3
Remove from heat and let cool slightly.
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4
In a medium bowl, beat together ricotta or cream cheese, feta, eggs, bread crumbs, Parmesan, pepper, parsley, and nutmeg.
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5
Stir in sauteed vegetables.
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6
Lightly grease several baking sheets.
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7
When you work with fila dough you must work fast so that it doesn't dry out so gather your fila, spinach filling, melted butter and baking sheet around a flat work surface.
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8
Dampen a tea towel and wring out the moisture so that it isn't wet - just damp.
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9
Lay out one sheet of fial at a time - keep remaining fila covered the damp tea towel and/or clear plastic film.
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10
Cut the one sheet into strips 3-inches wide and about 12-inches long.
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11
Brush each strip lightly with the melted butter.
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12
Place a rounded teaspoon of spinach-ceese filling on one end of a fila strip and fold over one corner.
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13
Continue folding from side to side, making a triangle.
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14
Place on the baking sheet.
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15
Proceed in this manner, making pastry triangles with remaining fila and filling.
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16
Brush tops of triangles with melted butter.
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17
Bake at 350F for 15 minutes, or until goldn brown.
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18
Serve hot.
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19
They can be made ahead and frozen.
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20
When I do this I cook them for only 10 minutes - a pale golden - so that they get darker when reheated.
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21
To freeze, let cool and freeze on a tray so that triangles are not touching.
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22
When frozen, they can be moved to an airtight container and frozen for up to a month.
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23
When ready to serve, remove from the freezer the number you want and thaw.
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24
Reheat in a 350F oven for 15 minutes or until hot through and crispy.
