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Le Chaudron recipe

Bouchées feta épinards

Feta and spinach phyllo triangles

⏱ 35 minServes 12Medium185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients12 servings

  • 1package of phyllo dough16 sheets, 500 g / 1 lb
  • 500 g (18 oz)fresh spinach
  • 400 g (14 oz)PDO Greek feta
  • 150 g (5 oz)melted unsalted butterfor brushing
  • 100 ml (½ cup)extra-virgin olive oil
  • 5scallions
  • 4 clovesgarlic
  • 3whole eggs
  • 100 g (3½ oz)cream cheesecream cheese
  • 1large bunch of fresh dill
  • 1bunch of fresh mint
  • 1 pinchnutmeg
  • 100 g (3½ oz)toasted sesame seeds
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 package of phyllo dough 16 sheets, 500 g / 1 lb
  • 500 g (18 oz) fresh spinach
  • 400 g (14 oz) PDO Greek feta
  • 150 g (5 oz) melted unsalted butter for brushing
  • 100 ml (½ cup) extra-virgin olive oil
  • 5 scallions
  • 4 cloves garlic
  • 3 whole eggs
  • 100 g (3½ oz) cream cheese cream cheese
  • 1 large bunch of fresh dill
  • 1 bunch of fresh mint
  • 1 pinch nutmeg
  • 100 g (3½ oz) toasted sesame seeds
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large skillet or sauté pan1 large mixing bowl1 large baking sheet1 sheet of parchment paper1 pastry brush1 chef’s knife1 ovenBlack peppercorns

03 — Method

  1. Feta and spinach triangles (spanakopita) are a Greek classic: crisp phyllo around a feta, spinach and herb filling.
  2. Wash the 500 g (1 lb 2 oz) fresh spinach in several changes of cold water to remove all grit. Spin dry well so the filling isn't wet.
  3. Heat 3 tbsp extra-virgin olive oil in the large skillet or sauté pan over high heat. Add the spinach in batches (it shrinks a lot). Cook 5 minutes, stirring, until fully wilted.
  4. Press the cooked spinach in a colander to get out as MUCH water as possible. This is ESSENTIAL. Chop roughly.
  5. Slice the 5 scallions VERY THINLY, white and tender green parts. Remove the germ from the 4 garlic cloves and chop. Chop the large bunch of dill and the mint VERY finely.
  6. Coarsely crumble the 400 g (14 oz) feta with a fork in the large bowl. Beat the 3 eggs and add them with the fresh cheese (St Môret or cream cheese) to bind.
  7. In the bowl, mix the chopped spinach, crumbled feta, beaten eggs, fresh cheese, scallions, garlic, dill, mint, a pinch of grated nutmeg, a little salt (the feta is salty) and plenty of pepper.
  8. Preheat the oven to 200°C (400°F) convection. Unroll the phyllo and keep it under a damp towel so it doesn't dry out. Cut the sheets into 10 cm (4 in) strips. Brush with butter, add a spoonful of filling and fold into triangles. Bake 25 minutes.

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