Cheese and Spinach Filo Triangles
May 03, 2021
"From our weekday newspaper The West Australian. NOTE - you will not use all the pastry just 8 sheets."
- Serving Size: 1 (126.4 g)
- Calories 264.5
- Total Fat - 18 g
- Saturated Fat - 7.2 g
- Cholesterol - 174.8 mg
- Sodium - 241 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 1.3 g
- Sugars - 2.6 g
- Protein - 11.5 g
- Calcium - 155.4 mg
- Iron - 2.6 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.1 mg
Defrost frozen spinach in microwave and squeeze out excess moisture using hands or sieve and place in a mixing bowl.
Add eggs, crumbled feta, ricotta, parmesan, nutmeg, oregano and salt and pepper to mixing bowl and mix well to combine.
Lay out one sheet of filo pastry and brush with melted butter or spray with oil spray and then lay another sheet of filo pastry on top.
Using scissors, cut pastry into three equal long strips.
Put a tablespoonful of mixture at the bottom of a pastry strip and fold the pastry across into a triangle.
Keep folding the triangle-shaped filling up the strip until it is used up and then brush on extra butter to stick down the end, if required.
Place the triangles on an oven tray that has been sprayed with oil or covered with baking paper and brush the top of the triangles with butter and sprinkle with poppy or sesame seeds, if desired.
Bake at 190C for 20-25 minutes until pastry is crisp and slightly browned.
Serve warm with salad.
Tips & Variations
No special items needed.