This Greek-style Spinach & Feta Phyllo triangles recipe creates such a fabulous combo, and wins the crowd-pleasing votes every time
30 ml (2 tablespoons) olive oil
1 onion, finely chopped
1 clove garlic, finely grated
400 g raw spinach (I prefer using baby spinach because there’s no dirt or sand in the leaves; spinach is usually sold in packets of 200g or 400g)
a pinch of ground nutmeg
5 ml (1 teaspoon) dried oregano
60 ml (1/4 cup) parmesan cheese, finely grated
3 rounds (about 200 g) feta cheese, cut into small cubes
30 ml (2 tablespoons) pine nuts, toasted
zest of 1/2 lemon, finely grated
salt & pepper to taste
1 XL egg
1 x 500g packet of Mediterranean Delicacies Phyllo Pastry, thawed (you’ll use 8 sheets to make 24 triangles)
125 g (1/2 cup) butter, melted
salt flakes, for sprinkling
Heat the oil in a wide, large pot and fry the onions over medium heat until soft and golden. Transfer the onions from the pan into a mixing bowl.
Using the same pot over medium heat, add the spinach all at once and cover with a lid. Allow to steam for 3 minutes, then stir with a wooden spoon and continue to steam, covered, for a few more minutes until just wilted. Remove from the heat and allow to cool for a few minutes until cool enough to handle.
While the spinach is cooling, add the nutmeg, oregano, grated parmesan, feta cubes, toasted pine nuts and grated lemon zest to the mixing bowl with the fried onions.
Transfer the cooled spinach to a sieve and gently squeeze out any excess liquid. Transfer to a large chopping board and chop into small pieces, then add it to the mixing bowl.
Mix all the ingredients together and season generously with salt & pepper. Taste the mixture and adjust if necessary. When you are happy with the seasoning, add the egg and mix well.
Preheat the oven to 220 C. On a clean surface, place one sheet of pastry in front of you, landscape orientated (keep the rest of the sheets covered with a damp tea towel to prevent them from drying out). Brush lightly with butter all over, then place another sheet on top and repeat the brushed butter. Now cut the sheet vertically into 6 equal strips using a sharp knife or pizza cutter. Place a heaped tablespoon of filling at the bottom of each strip, and then fold the edge over diagonally to form a triangle, and flip it over again to close the seam, and again diagonally, and flip it over until you reach the end of the pastry strip. Place each finished triangle on a lined baking tray. Continue with the rest of the filling and sheets. Brush the top of each triangle with butter and sprinkle with a few salt flakes.
Bake the triangles for about 30 minutes or until golden brown in the preheated oven at 220 C. Serve warm.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.