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Luna Grill, which opened its doors in Hillcrest last year, has already built a reputation for providing high-quality, healthy and fresh cuisine. The fast-casual restaurant will regularly provide various recipes from their menu to share with SDGLN readers.


Makes 60 triangles


4 pounds fresh spinach; trimmed, washed and drained of excess water

1⁄3 cup olive oil, divided use

1 large onion, chopped

10 scallions finely chopped; white and tender green parts included

1 pound feta cheese, crumbled

1 or 2 eggs, lightly beaten

1 pound phyllo frozen pastry sheets, thawed

2 sticks butter, melted

Salt and pepper


Preheat oven to 350 degrees.

Wash spinach thoroughly and drain. In a large sauté pan on a medium temperature setting, heat 1 tablespoon oil and add half of the fresh spinach, stirring until it wilts. Drain off liquid and set spinach aside.

Add another tablespoon of oil and repeat with the rest of the spinach.

Drain off any remaining liquid in the pan and return to stove. Heat remaining oil and add the chopped onion and sauté for two minutes. Add scallions and sauté for another minute, then add spinach, salt and pepper (to taste).

Cook over low heat for a minute or two more and remove to let cool. (This part can be prepared ahead of time and refrigerated.) Once the mix cools, add in the crumbled feta and enough egg to moisten the spinach mix. Stir until well combined.

When you open the phyllo dough package, it is important to unroll it and place it on a flat, dry surface. Keep it covered with wax paper and a damp dishcloth at all times when not working with it, to prevent it from drying out too quickly. If it seems dry and crumbly at the onset, it will be very difficult to work with.

Take a sharp knife and cut through the entire phyllo (as it is stacked; do not separate at this time) into 3 x 11 inch strips and cover once again.

Take one phyllo strip and place it in front of you, length-wise. Brush some melted butter along the length of the strip with a pastry brush. Place a teaspoon of Spanakopita mix about 1 inch above the end of the strip of dough.

Gently take the corner closest to the mix and fold it diagonally, so that the corner rests on the opposite edge of the phyllo, creating a triangle. Take the bottom corner of the triangle (the one closest to you) and fold it directly vertical along the same side of the dough.

Continue to fold it diagonally and vertically, very much like folding a flag. Butter the final edge of the phyllo and seal it to the triangle. Repeat this method with the remaining strips of phyllo.

Place in a pre-greased sheet pan and bake for 20 to 25 minutes, until golden brown and crisp.

Luna Grill is located at 350 University Ave. in Hillcrest.