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TASTY TUESDAY: Spinach and Feta Triangles

by Sarah on September 11th, 2012

These are my absolute favourite of favourites at the moment! Light, crispy, scrumptious :)

Ingredients (Makes 12):

36 Sheets Filo Pastry (about 30 x 7cm or 12 x 2.5 inches each), thawed

Olive Oil for Brushing

250g/9oz Baby Spinach Leaves, cooked

2TBSP Olive Oil

4 Spring Onions, finely chopped

1 Small Garlic Clove, crushed

1/2 Cup Mushrooms, chopped

2 TBSP Peppadews, chopped

2TBSP Chopped Fresh Dill

125g/ 4 ½ oz Feta Cheese, crumbled

1 Large Egg, Beaten

1/4 Tsp Freshly Grated Nutmeg

Salt and Pepper for Seasoning

Directions:

Heat the oil in a frying pan, add the spring onions and garlic, and cook over a medium heat until soft. Add the mushrooms and cook for another few minutes.

Next, add the spinach and peppadews and cook for another few minutes, until the spinach wilts. Set aside and cool, and drain all excess liquid.

Once cooled, mix in the dill, feta, egg and nutmeg. Season to taste. Please note the texture will now be runny.

Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit.  Lightly brush one or two baking trays with oil. Lay one sheet of filo pastry on your work sruface and brush with olive oil. Top with another sheet and brush with oild. Add a third and repeat. Keep the Filo that you are not working with covered with clingfilm so that it does not dry out.

Place a tablespoon of mixture in one corner of the sheet.

Fold this corner over to form a triangle and cover the filling.

Fold the triangle over again.

And again, and again, and again, until the whole strip is folded and you’re left with a triangle-shaped parcel.

Place the triangles on the greased baking tray, brush the tops with olive oil, and bake in the oven for about 15 – 13 minutes, until golden and crispy. Serve with a side salad, some sweet chilli dipping sauce and enjoy, enjoy, enjoy!

From → Healthy Eating