Cheese and Spinach Triangles

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Cheese and pastry, can’t really go wrong there for most people.  Now add a Greek twist to it and you have Cheese and Spinach Triangles made in a light and fluffy filo pastry.  Whilst this is  labor intensive to construct, the actual making of the mixture is pretty easy, with few ingredients.  Serve hot or cold, big or small, and they freeze well when (or if) you have left overs!  I tend to make a mass of triangles and then freeze a lot of parcels for lunches midweek, or easy to prepare dinners where you just pop them back in the oven to heat and crisp back up  and then the only thing left to make is a salad.   They are also, when made as mini triangles, a fabulous option for parties for finger food.  Whilst the pastry can be fragile, if made as bite sizes they are not particularly expensive to make, and there would be few people who would turn them down.  In fact I have memories of Mum  making these for us when I was younger, and it was on regular rotation in our household growing up, so I’m pretty sure you could even convince a child that they were pretty tasty parcels, even if you do have to bake them sans the poppy seeds.  If you want the easy option, but still the great flavour, then check out Please Pass the Recipe’s Spanokopita for how to make a pie version of this dish.

Cheese and Spinach Triangles

One large bunch of fresh spinach or chard or 1 packet of frozen spinach, thawed
400g ricotta cheese
125g feta cheese
3 large eggs
4 spring onions, sliced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 packet of commercial filo pastry, in Australia I recommend Antoniou brand
60g butter, melted or 1/4 cup grapeseed oil
poppy seeds

Grease a 30cm by 20cm slice tin or dish. Preheat the oven to 180C

Strip the leaves from the stems of the spinach, wash in a deep sink of water to remove all the grit. Place the leaves in a pot with the water still clinging to the leaves and bring to the boil on the stove, cover with a lid and steam for a couple of minutes, only until the leaves are wilted. Refresh the spinach under cold running water then squeeze as much water as you can out from the leaves. Roughly chop the wilted spinach and put into a mixing bowl. If using frozen spinach, just squeeze all the water from the leaves.

Crumble the feta and mash the ricotta cheese, then and add to the spinach in the bowl. Add the onion, eggs, nutmeg and pepper and mix all the ingredients together.

To construct the triangles, keep your pastry under a very lightly damp cloth.  If your cloth is to wet the pastry will dissolve and stick together, but without it, the pastry will dry and crack.  A fine art, but worth it for the  buttery light flakes.  Melt your butter or have your oil ready to go with a pastry brush.

Bake in a preheated oven 180c for approx 20 – 30 minutes, until pastry puffed and golden.

How to fold your triangles:

 

Happy Cooking, Leah

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