Homemade Spinach and Feta Filo Pastry Triangles

Ingredients

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1/2 teaspoon nutmeg, grated 1/2 teaspoon nutmeg, grated
• Salt and pepper to taste Salt and pepper to taste
• 12 sheets of filo pastry 12 sheets of filo pastry
• 100g (3.5 oz) unsalted butter, melted 100g (3.5 oz) unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 9g, 1g
• Protein: 4g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the fresh spinach leaves to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   Once cooled, squeeze out any excess liquid from the spinach and transfer it to a mixing bowl.
5. 5.
   Add the crumbled feta cheese, chopped dill, grated nutmeg, salt, and pepper to the bowl. Mix well to combine all the ingredients.
6. 6.
   Lay one sheet of filo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have six layers.
7. 7.
   Cut the layered filo pastry into three equal strips lengthwise.
8. 8.
   Spoon a small amount of the spinach and feta filling onto the bottom corner of each strip.
9. 9.
   Fold the bottom corner of the filo strip over the filling to form a triangle. Continue folding the strip in a triangular shape until you reach the end.
10. 10.
    Repeat steps 6-9 with the remaining six sheets of filo pastry and the rest of the filling.
11. 11.
    Place the prepared triangles on a baking sheet lined with parchment paper.
12. 12.
    Brush the tops of the triangles with melted butter.
13. 13.
    Bake in the preheated oven for 25-30 minutes, or until the filo pastry turns golden brown and crispy.
14. 14.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before cooking.
• Filo pastry — Keep the filo pastry sheets covered with a damp cloth while working with them to prevent them from drying out.
• Feta cheese — Opt for a good quality feta cheese for the best flavor. If the feta is too salty, you can soak it in water for a few minutes before crumbling it.

Tips & Tricks

• To achieve a crispier texture, brush the filo pastry triangles with melted butter both before baking and after they come out of the oven.
• If you prefer a milder flavor, you can substitute half of the feta cheese with ricotta cheese.
• Add a squeeze of lemon juice to the spinach and feta filling for a tangy twist.
• Serve the triangles warm or at room temperature for the best taste and texture.
• These triangles can be prepared in advance and frozen. Simply bake them from frozen, adding a few extra minutes to the cooking time.

Serving advice

Serve the homemade spinach and feta filo pastry triangles as an appetizer or snack. They can be enjoyed on their own or paired with a refreshing tzatziki sauce for dipping.

Presentation advice

Arrange the golden-brown triangles on a platter, garnished with a sprinkle of fresh dill or a lemon wedge for an attractive presentation.