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1
Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat and saute the spinach and herbs for a few minutes until all their liquid has cooked off.
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2
Season with salt and pepper.
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3
Pour in the ouzo and as soon as it boils off, remove the mixture from the heat.
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4
Set aside to cool a little.
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5
Combine the spinach and herb mixture with the cheeses in a large bowl.
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6
Add the egg and the remaining 2 tablespoons of olive oil.
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7
Adjust the seasoning with additional salt and pepper.
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8
Preheat the oven to 350 degrees F.
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9
Brush a sheet pan with oil, then line it with parchment paper.
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10
Place the phyllo vertically in front of your on your work surface.
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11
Using a sharp knife, cut lengthwise into 4 equal columns.
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12
Stack and cover with a dry kitchen towel and immediately on top of that place a damp kitchen towel.
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13
Remove the first phyllo sheet and place it vertically in front of you.
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14
Brush lightly with olive oil.
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15
Place another sheet on top and brush that lightly, too.
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16
Place a teaspoon of the filling on the bottom right-hand corner of the phyllo and fold up like a flag in order to form a small triangle.
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17
Place on the baking sheet seam side down.
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18
Cover with a kitchen towel as you continue with the remaining filling and phyllo.
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19
Brush all the triangles with olive oil.
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20
Bake for about 15 minutes, or until the triangles are lightly golden and puffy.
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21
Remove and serve.
