- 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 oven to 180 C.
Wash spinach and place in a saucepan, cover and steam over a moderate heat just until spinach has wilted. Remove from heat and when cool enough to handle squeeze excess water out and roughly chop.
Meanwhile cook onion and garlic in a little oil over a gentle heat until tender.
Place spinach, onion, garlic, eggs, dill, mint, feta and parmesan in a bowl and mix well. Season with ground 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.
Bake for 15 minutes or until golden and crisp.
* You can make these triangles finger food size and also offer Moroccan Lamb Pastries