How to Clarify Butter

Ingredients

1 Box of Country Phyllo dough
1 Pound of Spinach (pre-washed and cleaned)
1/2 Pound of Feta Cheese
7 Scallions
2 Tablespoons Fresh Parsley
2 Tablespoons Fresh Dill
1 Large Leek
2 Sticks of Butter (1/2 lb)
1 Egg

1 Tablespoon Mint (optional)

Instructions

1. Remove bruised leaves and stems of spinach. Wash and rinse the spinach leaves in cold water. Boil a pot of water and add a bit of salt. Drop the spinach leaves in for 10-15 seconds until wilted. Take spinach out with a strainer and dip them into ice water to stop the cooking process. Remove the spinach from the ice water and squeeze it out. Put it on a cutting board and chop.


2. Clean one large leek. Discard the bottom of the leek, the roots. Cut the top off the leek and discard it. Cut the remaining leek core halfway through and let it soak in cold water for a minute or two to clean. Remove it from the water and cut it in half completely. Now, cut into thin round half-moon shapes.


3. Cut the green part of the scallions into similar sizes, about a quarter inch thick.


4. Heat an 8 inch sauté pan with a tablespoon of oil at a low temperature. Sauté the leeks at a low temperature until they are tender (about 6 minutes). Then add the scallions to the pan and wilt (2 minutes). Take out of the pan and let cool at room temperature or in the refrigerator.


5. How to Clarify Butter: Chop 2 sticks of butter into little cubes. Put the butter in a pan and put it on the stove at high heat. When it comes to a boil, lower the heat and keep it at a high simmer. Use a fine mesh strainer or cheese cloth over a bowl and pour the butter into it slowly, skimming off the fat. Keep at room temperature.


6. Get a box of country style Phyllo dough. Remove the dough from the box. Remove Parchment paper. Be very careful with the Phyllo. Lay out evenly on a cutting board horizontally. Cut the dough in half and then in half again to create 14 pieces of Phyllo (which makes 14 triangles). Make sure the Phyllo edges are straight by cutting off raw edges. Store any leftovers in the freezer.


7. Combine the spinach, scallions, leeks, parsley, dill and feta cheese in a large bowl. Add an egg and mix together.


8. Brush the clarified butter onto the Phyllo dough strips to moisten. Add a tablespoon of filling 1/2 inch from the bottom of the dough and flatten. Fold dough into triangles like an American flag. Add more butter at the end of the Phyllo and seal tightly.


9. Put the pies on a baking tray lined with parchment paper. Brush a small amount of butter on top of the triangle. Refrigerate for at least a half an hour (up to overnight) to seal. Cook in the oven for 6 minutes at 350 degrees. After 6 minutes turn over and cook for another 2 minutes until they're golden brown on both sides. Brush with a bit more butter and serve.