Spinach and Feta Filo Triangles

 

 

 

 

 

 

 

Yield: 4

Ingredients

  • 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

Method

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

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2 thoughts on “Spinach and Feta Filo Triangles

  1. Yum. I am testing these for the vegetarian option at an 80th birthday party (Mother in law). I’ll need to make extra because the carnivores are gonna love them too. They’re delicious.

  2. Wow! Made these triangles for the family tonight and they were a hit. Next time I’ll have to make double.
    Thank you for the great recipe.
    Chad