This is a perfect appetizer that can be made with a group of friends with lots of filling and folding for everyone to bond over. The feta and spinach combination taste great too.
Altered ingredient amounts. Delicous and easy, but time consuming. Made the following changes - reduced salt to 1/2 teaspoon, added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice, did not pre-cook cheeses and egg - instead added to cooled spinach and onion mixture. ----------- For the reviewer looking for suggestions on shaping triangles: I used 3 sheets of filo per turnover, brushing with butter between each layer. Cut layered sheets lengthwise with a pizza cutter into long strips. Put spinach filling at lower end of strip and fold bottom corner up over filling to side edge (at a 45 degree angle), forming a triangle - then fold triangle over to opposite edge (like folding a flag) and continue this back and forth motion. At the end seal edges with extra melted butter. Keep extra filo sheets covered with cling film to prevent them from drying out while you work. Hope this helps! - 29 Sep 2008
Great recipe. Filo can be tedious, but recipe is worth it. BUT no need to cut filo pastry sheets. Just brush butter along the centre third, fold one third over the centre third, brush melted butter over that and fold in the opposite side. Neater edges, less mess, less work, quicker. - 02 Jul 2012