Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Lifestyles Series, “Small Plates”, by Joanne Weir (Time-Life Books, 1998).
Common all over Greece, stuffed filo pastries make a memorable meze, or appetizer. These small triangles are stuffed with feta and spinach. You might also see them stuffed with feta and herbs, or with lamb and spices and rolled into cigar shapes or tied like knots. Serve these pastries with a glass of ouzo over ice.