Luckily I had already bought some filo pastry in anticipation, so I was able to try out Spinach and Feta Triangles or Spanakopita as they are known in Greece.
I pretty much knew what was going to be in them, but did a google search, just to make sure. Phew! I had everything I needed!
Spinach and Feta Triangles
150g spinach, rinsed and chopped
150g feta cheese, crumbled
1 box filo pastry (12 sheets)
1/2 onion, finely chopped
1 clove garlic, finely chopped
1 tbsp olive oil
melted butter, for brushing
fresh nutmeg, grated
salt & pepper to taste
Heat the oil in a frying pan and cook the onion and garlic until translucent. Add the spinach and cook for a couple of minutes, until the spinach has started to wilt. Season with grated nutmeg, salt and pepper.
Whisk the egg in a bowl, add the feta cheese and then stir in the spinach mixture.
Lay down your first sheet of filo, brush sparingly with butter and layer the next sheet on top. Do this for a total of 4 sheets. Slice down the middle, length-ways. Lay a dollop of mixture to one side and fold over from corner to make a triangle. Keep folding triangles up the pastry (hope that makes sense)! Do the same with the rest of the pastry until you have used up all the mixture.
Brush with butter and place on a baking tray (you will probably need two). Put in a preheated oven at 375f, 190c, GM 5, for 20 minutes until golden.
Makes 6 triangles
I served each triangle with harissa potatoes.
I got a great recipe for harissa from Lisa's Kitchen. I made my first ever batch at the weekend.
So I am trying it out for the first time tonight, maybe not a traditional use, but I thought it would contrast well with the mild feta cheese triangles.
Graham described it as hot but without the kick at the back of your throat! Anyway it was a good dressing for potatoes!
Hope you give it a go!