These looked easy and as I had never used Filo before (successfully anyway) it should be interesting. I bought the filo from the supermarket, and had feta and spinach in the fridge at home. I love it when I get to use up ingredients I already have. My spinach didn’t quite weight what I needed so I added chopped leeks, anything green’ll do I thought!
The large volume shrunk down to less than half its original size as expected to a lovely concentrated mixture. I added crumbed feta, garlic, Parmesan, olive oil and nutmeg. 
I was watching Paul Hollywood doing a master class on the Great British Bake off making pastry for Beef Wellington. I love his insights into the chemistry of baking. 
For example, puff pastry should be very cold going into the oven so that when it hits the heat, the pastry layers want to explode out, thus forming the puff. 
After making the spinach filling, I lay each layer of filo down and brushed it with melted butter. I had always wondered how this paper thin like pastry worked! 
It’s so unusual, but with butter, obviously, much better!
butter butters better
I cut out circular shapes, lay a spoonful of spinach mixture in the middle, then pinched three sides to form a triangle. 
These turned into delicious vegetarian mouthfuls, that were not too fiddly to make, and delicious and crunchy with filo pastry.
