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1
Heat a Dutch oven on medium heat, do not add oil.
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2
Coarsely chop fresh spinach and place it in the Dutch oven.
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3
Add a bit of salt (about 1/2 teaspoon or so).
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4
Cook spinach by gently stirring until wilted.
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5
Then remove it from the Dutch oven and place it in a colander to drain.
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6
Meanwhile, add one tablespoon olive oil to Dutch oven.
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7
Heat oil on medium and add onion, garlic, a splash of agave nectar, a pinch of salt, and some grated black pepper.
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8
Stir to combine.
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9
Turn down heat to low.
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10
Slowly cook for about ten minutes or so to get the onions soft and starting to caramelize.
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11
Combine feta, ricotta, and egg in the bowl of your food processor or blender and pulse to combine.
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12
In a large bowl combine drained spinach, onion mixture, blended cheese mixture, chopped dill and parsley.
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13
Season with more salt and pepper if desired.
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14
For the assembly:
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15
Melt the butter in a small bowl in the microwave.
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16
Just heat for a few seconds until fully melted, then add olive oil.
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17
Mix together.
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18
Open thawed filo carton.
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19
There should be two packages in the box.
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20
Open one package.
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21
Place the dough on the counter and cover with a paper towel or parchment paper.
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22
Take the top sheet, lay it on the counter and brush with butter and oil mixture.
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23
I use a clean paint brush.
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24
Place one more sheet on top of first sheet.
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25
Brush with butter/oil.
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26
Fold the stack of dough into thirds lengthwise.
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27
You should have a two-three inch strip approximately 14 inches long.
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28
Brush the top of the strip with butter/oil.
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29
Place approximately 1 tablespoon of spinach mixture on top, centered at the bottom of one end.
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30
Roll filo up into alternating triangles, like folding a flag.
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31
Repeat with the remaining dough and filling mixture.
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32
They can be frozen at this point.
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33
I just put them in a freezer bag, with the air removed.
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34
Or you can go ahead a bake them!
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35
Preheat oven to 375 F if you are going to bake them now.
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36
To bake: Brush tops with butter/oil.
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37
Place on parchment covered cookie sheets.
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38
Cook for 20-25 minutes (maybe a bit more if they are frozen) until golden brown.
