3 leeks chopped finely and washed
1/4 cup butter
2 – 10 oz packages of frozen spinach ~ thawed
4 scallions chopped fine
4 large eggs
1/4 cup parmesan cheese
1/4 cup ramano cheese
3 oz cream cheese ~ room temperature
2 teaspoons salt
1 teaspoon pepper
plain bread crumbs ~ I use panko and I smash them a little
2 sticks unsalted butter
1 pound feta ~ I cut into small squares
1 pound phyllo
Flaked sea salt for the top just a little bit ~ Maldon
Preheat oven to 350
Heat 1/4 stick of butter and saute leeks until tender, remove from heat and let cool. Mean while squeeze all the water from the spinach, I use a potato ricer and this seems to remove all the water, then I let spinach sit on paper towels for a few minutes. Mix spinach, scallions, leeks, eggs, parmesan, ramona, cream cheese, 3 tablespoons of bread crumbs, salt and pepper mix well making sure all is mixed evenly. Gently fold in the feta.
Place one sheet of phyllo dough on a flat work surface. Brush the dough with butter and very lightly sprinkle with a little of the panko bread crumbs. Layer another sheet of phyllo on top butter and sprinkle with bread crumbs. Do this until you have four layers of dough. Then cut in two so you have 2 long strips. Put 1/3 cup of filling on the the end and fold like a flag foot ball. The filling should be completely covered by the phyllo dough. Place on a parchment lined baking pan with the seam side down. Brush again with butter,spritz with a little mist of water.(this helps with cracking) Then sprinkle with a small amount of Maldon salt. Continue making triangles until all the filling is gone. Once you have a full pan bake at 375 for about 35 minutes or until golden brown.
Note ~ I use Dodoni Brand Feta, I find it at Costco.
I have been told to mist them with a little water and this will help keep them from cracking. This does seem to help.