Muska Boregi

150 g spinach leaves
150 g feta cheese, mashed with a fork
½ tsp SIDS CRAZY SALT
100 g shredded mozzarella
3 eggs, beaten
3 tbsp EV olive oil
1 cup water to seal the pastry
12 sheets of filo pastry (48x25cm)

Preheat oven to 180°C.
Remove the stalks of the spinach, wash and chop roughly.
Mix together in a bowl with the feta cheese, SIDS CRAZY SALT, 1 tbsp olive oil, mozzarella and two of the beaten eggs.
In a separate bowl, mix 1 egg and 2 tbsp olive oil.
Grease a rectangular baking dish with a little oil.
Lay the pastry sheets on a clean surface and cut into 10x 25 cm stripes. Stack the stripes on top of another and cover with a damp towel so that they won’t dry out. Keep a bowl of water near you. Lay two stripes of filo sheets at top of one another. Place 1 tablespoon of the spinach mixture at one end of the filo pastry strip. Fold the end of the strip over the filling diagonally so that it forms a triangle. Continue folding the strip in triangles until you get a small, triangular stuffed pastry. Seal the pastry all around with the water and repeat with remaining filo until you have used all of the filling.
Place the stuffed triangle pastries on the greased baking dish and brush them with the egg & olive oil mixture.
Bake the triangles in the oven for about 20-25 minutes, until they are is golden brown. Serve hot as an appetizer or as part of a mezze spread. This dish can be successfully reheated.