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.
Print this post in friendly format