Horto pittes

Instructions

1. Preheat the oven to 200˚C. Line 2 baking trays with baking paper.
2. Heat 2 tbsp oil in a large frying pan over high heat. Working in batches, add the greens and cook, stirring frequently for 4 minutes or until wilted. Transfer the greens to a large sieve placed over a bowl and press with a wooden spoon to extract the excess liquid. Set aside.
3. Return the frying pan to medium–high heat and add the remaining oil. Add the spring onion and garlic and stir for 1 minute or until softened. Transfer the onion mixture to a bowl, then stir in the greens, feta and egg. Season the filling with salt and pepper.
4. Working with 2 sheets of filo at a time, place on a flat surface and brush each sheet with butter. Cut widthways into 6 even strips. Place heaped teaspoonfuls of the mixture onto the end of each strip of pastry. Fold the pastry over to form a triangle, then continue folding into a triangle to the end of the strip. Repeat with the remaining pastry and filling.
5. Place the triangles on the prepared trays, seam-side down. Brush the tops with the remaining butter and bake for 15 minutes until golden and crisp.