This tasty variation on the traditional spinach and feta was created for MenuAid, a recipe subscription app that helps you solve the “what’s for dinner?” decision and also converts your recipe ingredients to online shopping, as needed.
Ingredients
- 350 g pumpkin chopped into 1.5cm chunks
- 2 tbsp olive oil
- 1 red onion finely chopped
- 2 cloves of garlic crushed
- 350 g spinach stems trimmed and roughly chopped
- ½ C walnuts roughly chopped
- 2 tsp dried dill
- ¼ tsp grated nutmeg
- 2 eggs lightly beaten
- 200 g feta crumbled
- 375 g filo pastry
- 75 g butter melted
- 120g rocket
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
Method
Preheat the oven to 190°C fan bake
Toss the pumpkin with a little olive oil in a shallow baking dish and cook for 15 minutes until just tender.
At the same time, heat the remaining oil in a frying pan and cook the onion and garlic for 8 minutes or so until the onion has softened. Add the spinach to the pan and cook until wilted. Remove the pan from the heat and mix in the pumpkin, walnuts, dill, and nutmeg. Season with salt and pepper.
Let the mixture cool a little and then mix in the eggs and feta.
Place 5 sheets of filo on a bench and brush butter between each layer. Using scissors cut the stack of pastry into 3 even strips.
Starting at a one end spoon a good 1/2 cup of filling onto the filo, towards a corner. 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 the triangles on a cold baking tray, brush with remaining butter. Bake for 15-20 minutes until golden and crisp.
While the filo parcels are cooking, toss the rocket in a salad bowl with the extra virgin olive oil and lemon juice.
Serve the filo triangles with salad alongside.
