Thursday, October 21

Lunchbox legends: Spinach and cheese triangles


Well I'm sure you've eaten these before - either from the bakery, at a party or even made them.   My girls are mad for spanakopita so I knew these would be a hit, and Eloise has been enjoying them in her lunchbox - a great change from sandwiches!

Silverbeet is starting to come down in price, we need to plant some this weekend I think, as we had a lovely crop last year.  These might be something to put on your menu for Christmas parties too, make them half the size as appetisers !

1/2 packet filo pastry
1 large bunch silverbeet (spinach) stalks removed chopped, steamed, drained
or 1 cup frozen spinach, thawed
2 eggs, lightly beaten
250 g ricotta
125 g fetta, crumbled
2 tb finely grated parmesan chese
1 tsp oregano (dried or fresh)
1/2 tsp grated or powdered nutmeg
80g melted butter (or canola spray)
poppy seeds (optional)

Preheat oven to 180 degrees c

Mix spinach, ricotta, fetta, parmesan eggs and herbs together and mix well.

Slightly wet a teatowel.  Remove your filo from the packaging and place in the teatowel to avoid it drying out.

Take out the amount of filo you are going to use, cut it into 3 -4 equal strips depending how big you'd like your triangles. 

Take one strip and brush with butter, or spray with canola.  Place another piece on top and repeat.

Place about 1-2 tablespoons of mixture on the filo and fold up the corner to the side, continue to fold until you get your triangle.  

Place on a greased tray, brush or spray slightly on top and sprinkle with poppyseeds.

Bake for about 15 minutes until golden brown on top.  Suitable to freeze for up to 1 month in an airtight container or similar.

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3 lovely comments:

Cate on October 21, 2010 at 7:37 AM said... [Reply to this amazing comment]

Yum, I love these!!!

I have been meaning to make a big spanokopita for dinner for ages - thanks for reming me!!

Anonymous said... [Reply to this amazing comment]

Do you freeze before or after cooking Liss?

toushka on October 21, 2010 at 2:18 PM said... [Reply to this amazing comment]

yummy! I'm love these too. But with spinach not silverbeet.
Will have to keep this recipe for later.


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