6 sheets Phyllo Dough
2 cups Fresh Spinach, chopped
1 Small Yellow Onion, diced
3 T Extra Virgin Olive Oil
Salt and Pepper
1/4 lb Feta Cheese
1 egg
1 jar Quince and Apple Figs and Black Tea Preserves
1/4 cup Toasted Walnuts or Pistachios (optional)
Preheat oven to 375 degrees.
Heat 1 T olive oil in a saute pan over medium high heat. Add onions when oil is hot and continue cooking over medium high heat until onions are soft and beginning to turn golden brown. Add spinach to the pan and cook until the spinach is wilted. Turn off heat and let cool.
Drain spinach, gently squeezing out any excess water. Mix in crumbled feta cheese and egg and season to taste with salt and pepper.
Spread one sheet of phyllo dough on your work surface and brush with olive oil. Place a second sheet on top of first and brush this sheet with oil. Repeat with a third sheet, brushing again with oil and make an identical stack with the remaining three sheets of phyllo dough. Cut each stack lengthwise into three long strips.
Using a fork, pick up a small amount of the spinach-feta mixture and place at the end of a strip of dough. Spoon a small amount of Figs and Black Tea preserves on top of the mixture.
Starting on the end with the filling, fold a corner of the phyllo dough over the top of the mixture to the opposite side, making a triangle. Continue folding the dough, always keeping a triangle shape until you get to the end of the strip. Put the triangle on a cookie sheet and brush the top lightly with oil.
Repeat the stuffing and folding with each strip of dough. If you have more stuffing once you’ve done your six original strips, you can make more strips.
Once all the stuffing is wrapped and your triangles are on the cookie sheet, put them in the oven and bake 15 to 20 minutes, until they are crispy, flaky and golden brown.
Serve with chopped, toasted walnuts or pistachios if you like.