Friday, October 8, 2010

Spinach and Cheese Triangles

I made these delicious triangles for a picnic and they were easy and tasted great. I always loved cheese and spinach triangles that came from the freezer, and these ones were very close. The only problem is that the filling wasn't as creamy and cheesy.

I could only find frozen spinach that came in 250g packages so I used that. Once all the liquid has been drained, it's weight decreased even more, but the ratio of spinach to cheese was just right.

The holidays are nearly over so I hope you enjoyed them, and see you soon!


Obtained here, modified

Makes around 24

3 tablespoons olive oil
1 onion, finely chopped
250g frozen spinach - thawed according to package directions, drained and squeezed dry
1 teaspoon salt
100g feta cheese, crumbled
125g cottage cheese
1 egg, beaten
1 packet filo pastry
280g unsalted butter, melted

1. Heat olive oil in a medium saucepan over medium heat. Add onion and slowly cook and stir 5 minutes or until tender. Add spinach and salt and making sure all liquid has evaporated from spinach, stir in feta, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.

2. Preheat oven to 200 C.

3. Unroll filo pastry sheets on a flat surface. Keep a damp tea towel over the sheets while you work. Lay out a sheet on a clean work surface and brush with unsalted butter. Layer a sheet of filo on top, and brush again with butter. Layer another sheet on top, leaving a 3-layered filo stack. Cut into 4 strips lengthwise.

4. Place 1 tablespoon of the onion, spinach and feta mixture at one end of the filo pastry strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining filo until you have used all of the filling.

5. Arrange stuffed triangles on a large baking tray. Bake 12 to 15 minutes or until crisp and golden brown. Serve warm.

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