Classic Greek crisp filo pastry parcels usually stuffed with greens and feta cheese. These ones make the most of early spring foraging and contain nettles and three cornered leeks, aka onion weed. They make a great snack, starter, light lunch or addition to a mezze style feast.
In a large pan, simmer the nettles with the lid on for five minutes or so until wilted. You shouldn't need to add any water as the leaves will be wet from washing, but if you think they're going to catch, add just a little. Drain off any surplus water and leave to cool.
Chop the onion weed as finely as you can. You don't need to cook it beforehand. Place in a large bowl along with the mint.
Squeeze any excess water out of the nettles with your hands. Don't worry, they don't sting when they're cooked. Chop roughly and add to the bowl.
Grate in some nutmeg and black pepper.
Add the goat's cheese and egg, then mix well.
Cut the filo sheets lengthways into halves or long strips, depending on the size of sheet you're using. They should measure aproximately 12.5 cm. Brush the top side of each, sparingly, with olive oil.
Place two tablespoonfuls of the greens onto the bottom of each strip.
Wrap the pastry up to form 12 to 14 large triangles.
Brush, sparingly, with olive oil and scatter over some sesame seeds if liked.
Place on an oiled baking tray (or trays) and bake at 190℃ (375℉, Gas 5) for 20 to 25 minutes until crisp and golden.
Notes
You can use any combination of wild greens or spinach type leaves that you like. Wild garlic would be a good substitute for the onion weed.Eat warm, rather than piping hot, although they're also good at room temperature. They're at their best though about ten minutes or so after they come out of the oven.If you like your food well seasoned, you may want to add more salt, but the feta cheese is already quite salty, so be careful.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.