Flavour-filled and perfectly crispy feta and spinach triangles. Just 30 minutes of hands-on time, make-ahead friendly and packable.
Makes 10-12. Use the scaling buttons below to double or triple the quantity.
- 3 tbsp pine nuts
- 1 tbsp neutral or olive oil
- 1 onion - finely chopped
- 3 cloves of garlic - crushed
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 200g (or 7oz) spinach leaves - washed
- 7g (or 3.5 tbsp) fresh mint - finely chopped
- 7g (or 2.5 tbsp) fresh dill - finely chopped
- 1/2 lemon - juice and zest
- 100g (or 3.5oz) feta - crumbled
- 15g (or 2 tbsp) butter - melted
- 5-6 sheets filo pastry
- Sesame seeds (optional)
- Place a large frying pan on a medium heat, add the pine nuts, toast until they begin to brown and set aside.
- Add oil to the pan and fry the onions until they are soft and translucent.
- Stir in the garlic, nutmeg, salt and black pepper and fry for a minute more until fragrant.
- Add the spinach to the pan, stir continuously until it begins to wilt, and stir in the mint and dill.
- Remove the pan from the heat and add the lemon juice, lemon zest, feta and pine nuts, stir and set aside.
- Melt the butter on the stove or in the microwave.
- Use a pastry brush to spread melted butter onto a sheet of filo pastry.
- Place another pastry sheet of filo directly on top and use scissors to cut it into 4 strips (note 1).
- Place 2-3 tablespoons of the filling onto the bottom of one of the pastry sheets about 1/2 inch from the bottom and fold the corner diagonally to form a triangle.
- Continue folding until you reach the end of the sheet. Brush the end with a little butter and fold down to seal.
- Repeat these steps with the rest of the filling.
- Place the filo triangles onto rack or baking tray (note 2), brush each one with melted butter and sprinkle with sesame seeds.
- Bake for 15-20 minutes until lightly browned.
- Leave on a wire rack to cool for at least 10 minutes before eating.
- The recipe has been tested with 12cm/5inch wide pastry sheets. You can make them smaller or larger as desired, adding more or less filling accordingly.
- Bake the filo triangles on a grill rack or roasting rack if possible. This is how you get the bottoms crispy too.
- Category: Spinach
- Method: Baked
- Cuisine: Greek
Keywords: spinach and feta parcels