SPINACH AND FETA TRIANGLES
- 1 kg Spinach
- 60 ml Olive Oil Extra Virgin
- 1 Onion Chopped
- 10 Spring Onions Finely Sliced
- 1/3 Cup Fresh Parsley Chopped
- 1 tbsp Fresh Dill Finely Chopped
- 1 pinch Ground Nutmeg
- 1/3 Cup Parmesan Grated
- 150 g Feta Crumbled
- 90 g Ricotta I use cottage cheese
- 2 Eggs Lightly beaten
- 40 g Butter Melted
- 12 Sheets Phyllo pastry
Trim any coarse stems from the spinach. Wash the leaves thoroughly, roughly chop and place in a large pan with just a little water clinging to the leaves. Cover and cook gently over low heat for 5 min or until just wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess moisture
Heat the oil in a heavy based pan. Add the onion and cook over low heat for 10 min or until tender and golden brown. Add the onion and cook for a further 3 min. Remove from the heat.
Stir in the drained spinach, parsley, dill, nutmeg, Parmesan, feta, ricotta and egg. Season well with salt and pepper.
Preheat the oven to 180 deg C.
Grease two baking trays. Combine the melted butter with the extra oil. Work with three sheets of pastry at a time, keeping the rest covered with a damp cloth. Brush each sheet with the butter mixture and lay them on top of each other. Cut in half lengthwise.
Put 4 tbls of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry. Put the triangles on the baking trays and brush with the remaining butter mixture.
Bake for 20-25 min, or until the pastry is golden brown.