Feta and Spinach Triangles

They are soooooo good. The recipe itself is pretty simple. The trickiest part is that the dough is so thin it dries quickly and sometimes breaks. To avoid this inconvenience put a damp cloth on them. There are endless possibilities for the filling. My favorites are the ones filled with spinach and feta. It's also a good way to make kids eat spinach.

Feta and Spinach Triangles (+/- 16)

For the filling
(inspired by similar recipes here (in English), here (in French) and here (in Italian) + great pictures of the different steps)

1 tbs olive oil
1/2 cup sliced green onions
1 clove garlic minced
1 pound fresh spinach
1/2 pound feta
1 egg
2 tbs Parmesan cheese
salt and pepper to taste
grated nutmeg

1. Heat the oil in a large heavy skillet over moderate heat, add the onions and garlic saute' for a minute or so
2. Add the spinach and let them dry for about 5 minutes
3. Remove from heat, drain, and cool
4. Squeeze well to remove as much liquid as possible, then coarsely chop with a knife
5. Transfer to a bowl and stir in the cheeses and the egg
6. Mix well and season with salt, pepper, and grated nutmeg
7. Let the filling cool and follow the instructions for the filo triangles

For the triangles 
(Everyday Greens, p. 135)

1. Lay 8 sheets of filo on a clean work surface and cover with a damp cloth.
2. Lay a single sheet of filo out and place a second sheet on top.
3. Brush lightly with butter and cut lenghtwise into 4 strips.
4. Place a heaping tablespoon of filling at the end of each strip and then fold over at a 45 degree angle to form a triangle. As you roll the turnovers, think of folding a flag. Roll them loosely, so the filling will have room to expand during baking. Keep folding at an angle until you reach the end of the strip, trimming any excess filo.
5. Make the rest of the triangles in the same way, brush them with butter, and place on a parchment-lined baking sheet.
6. Bake in a preheated oven at 375F until golden and crisp, about 15 minutes

No comments: