In recent years I have amended this recipe to include 2 grated courgettes which helps to bulk up the filling and hopefully means you use all of the packet of filo without any spare sheets left over.
- 300g spinach, stems removed
- 2 cloves garlic, finely chopped
- 1 meidum sized red onion, finely chopped
- 2 size 7 eggs, whisked
- 1 teaspoon dried dill or 1 tablespoon fresh (plus extra for spinkling over before cooking)
- 2 tablespoons chopped mint
- 2 teaspoons finely grated lemon rind
- 200g feta, crumbled
- 1/2 cup grated Parmesan cheese
- 12 sheets filo pastry
- 40g butter, melted
Preheat the oven to 180 C.
Wash the spinach and trim off the base of the stems.
Meanwhile cook onion and garlic in a little oil over a gentle heat until tender.
Increase the heat and add the courgette to the pan, cook for a minute or two and then add the spinach. Cook until it has wilted and excess liquid has evaporated. Using kitchen scissors roughly chop the spinach in the pan.
Allow to cool a little before mixing ini the eggs, dill, mint, feta and parmesan Season with freshly ground black pepper – add salt if your feta is very mild but otherwise it should be salty enough.
Place 4 sheets of filo on a bench and brush butter between each layer. Cut in half lengthways. Starting at a narrow end spoon mixture onto the filo towards a corner. You will be using about one sixth of the mixture. Fold the corner with the filling on it diagonally over to form a triangle. Continue to fold in this way retaining the triangle shape.
Continue with remaining pastry and filling.
Place triangles on a cold baking tray, brush with remaining butter and sprinkle with extra dill leaves or I often use black sesame seeds instead.
Bake for 15 minutes or until golden and crisp.
* You can make these triangles finger food size and also offer Moroccan Lamb Pastries