Spanakopita triangles
These tasty bites are crisp on the outside with a soft and delicious filling inside. Perfect snacks or party appetizers.
Servings: 18 pieces
Calories: 73kcal
Save
Ingredients
For filling
- 8 oz spinach 225g
- ¼ red onion
- 1 tablespoon dill (chopped quantity)
- 1 ½ tablespoon parsley (chopped quantity)
- 1 ½ tablespoon mint (chopped quantity)
- ½ tablespoon olive oil
- 2 ½ oz feta 75g
- 1 egg lightly beaten
- 1 ½ tablespoon ricotta 25g
- 1 pinch nutmeg
To form triangles
- 9 sheets filo pastry
- 3 tablespoon olive oil (or a little more as needed)
Instructions
- wilt spinach, soften onion in oil, add herbs & spinach, mix feta and eggs, add in plus ricotta; 3 sheets filo at time, cut in 6, fold up; 400F 15min EXPAND
- Trim any thick or tough stems from the spinach and place the leaves in a bowl. Pour over boiling water and press the leaves down so they are covered with the water and wilt down. Drain water, then let the spinach cool. Once cool, squeeze the spinach well to remove as much remaining liquid as you can then finely chop the spinach.
- While the spinach is cooling, finely chop the onion and herbs.
- Warm the ½ tablespoon oil in a medium skillet/frying pan over a medium heat and add the onion. Cook the onion for a few minutes until it has softened. If it starts to brown, add extra oil and reduce the heat if needed.
- Add the chopped herbs and spinach to the onion and mix well. Cook a minute more then remove from the heat.
- Break up the feta and add it along with the egg, ricotta and nutmeg to the spinach mixture, off the heat. Mix to combine, without breaking up the feta completely and set aside.
- Take three sheets of filo pastry out and lay one flat on a clean surface. Brush it all over lightly with oil, lay another sheet on top, brush again, then lay the third sheet on top.
- Cut the three-layered filo pastry into six roughly even short but wider pieces, ie so their length is the short side of the pastry.
- Put a tablespoon of the spinach-cheese mixture at one end of each strip, fold over a corner into a triangle shape then continue folding over the triangle to use up all the pastry. Seal the end with a little oil. Transfer each triangle to a lined baking sheet, folded edge down, and brush with more butter.Repeat with the rest of the pastry strips, then with more sheets to use all the cheese mixture.Bake the pastries for 12-15 minutes until golden brown.
- Transfer each triangle to a lined baking sheet/tray, folded edge down, and brush with a little more oil. Fold up the rest of the pastry strips in the same way, then repeat the layers and filling with another three sheets of pastry, then again, to use all the spinach-cheese mixture.
- Bake the pastries for 12-15 minutes until golden brown.
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 105mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1251IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg