SPINACH AND FETA TRIANGLES
Ingredients
- 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
Instructions
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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
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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.
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Stir in the drained spinach, parsley, dill, nutmeg, Parmesan, feta, ricotta and egg. Season well with salt and pepper.
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Preheat the oven to 180 deg C.
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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.
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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.
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Bake for 20-25 min, or until the pastry is golden brown.