KYMA’S SPINACH-AND-FETA PHYLLO TRIANGLES

1 tablespoon canola oil, divided

1/4 pound spinach leaves, thick

stems removed Kosher salt and white pepper 3/4 cup halved lengthwise and thinly sliced leeks, white and light green parts only

4 scallions, thinly sliced (about

1/2 cup)

1 tablespoon plus 1 teaspoon

finely chopped dill

2 teaspoons finely chopped parsley

1 large egg, lightly beaten, divided

3/4 cup crumbled feta cheese

3/4 cup lump crab

2 frozen country-style (extrathick) phyllo sheets (no. 10), thawed

1/4 cup clarified butter Preserved Lemon Yogurt (see

recipe) Make filling: Line a baking sheet with paper towels.

In a large skillet, warm 1 teaspoon oil. Add spinach, season with salt and pepper, and cook over medium heat, stirring occasionally, until wilted, 3 to 5 minutes. Transfer to the prepared baking sheet. Add 1 teaspoon oil to the skillet and repeat process with leeks. Place cooked leeks in a medium bowl. Repeat process with remaining 1 teaspoon oil and scallions. Place cooked scallions in bowl with leeks. Coarsely chop the spinach and squeeze dry in cheesecloth. Add spinach to the leeks and scallions and add dill and parsley. Stir in half the beaten egg. Lightly stir in feta and crab and taste for seasoning. Cover and refrigerate, chilling until mixture is firm at least 1 hour. When ready to make triangles: Line a baking sheet with parchment paper.

Lay one phyllo sheet on a work surface with a long side facing you. Brush with clarified butter. Using a pizza cutter or a sharp knife, cut the phyllo crosswise into 6 equal strips. Mound 1 1/2 tablespoons spinach filling at the bottom of each phyllo strip. Fold the bottom left corner of a phyllo strip over the filling to meet the right edge of the dough, making a triangle. Fold up the triangle to meet the right edge of the dough. Continue folding over and up to the end. Transfer the triangle to the prepared baking sheet and brush all over with clarified butter. Repeat with the remaining spinach filling and phyllo strips, then repeat with remaining phyllo sheet, butter and filling. Transfer to the refrigerator and chill until the butter is firm, at least 30 minutes.

When ready to bake, preheat oven to 350 degrees.

Brush a large skillet with clarified butter and warm over medium heat. Add the pastries in batches and cook, turning them every 20 to 30 seconds so they don’t burn, until lightly browned, 3 to 4 minutes. Return the pastries to the baking sheet, spacing them well apart, and bake, turning them once, until a cake tester inserted in a pastry is warm when touched to your lower lip, about 10 minutes. Let cool slightly and serve. Serve with Preserved Lemon Yogurt. Makes: 12 Per serving: 108 calories (percent of calories from fat, 68), 4 grams protein, 5 grams carbohydrates, 1 gram fiber, 8 grams fat (4 grams saturated), 44 milligrams cholesterol, 169 milligrams sodium.