I admit this is the first time I actually tried using filo pastry. Having searched through some more and less useful tutorials online, turns out it’s not difficult at all. Let’s give it a go then. An evening with a friend sounded like a good occasion for some finger food. Crispy triangles with a filling in which spinach and feta come nicely together. Oven baked version is certainly healthier and tastier than the deep fried one. Try them out!


Makes 8 triangles

225g / 6 sheets of filo pastry, thawed if frozen
6 tbsp olive oil
150g frozen spinach, thawed
1 onion, finely chopped
2 garlic cloves, crushed
75g feta cheese, crumbled
0.5tbsp nutmeg
0.5tbsp ground coriander
Salt and freshly ground black pepper
2 tbsp sesame seeds


Preheat the oven to 190 C / gas mark 5.

Heat 1 tbsp of olive oil in a heavy-based saucepan, add the onion and cook for 2-3 minutes stirring occasionally, until soft. Add crushed garlic and cook for one more minute.

Drain the spinach thoroughly, squeezing the excess of water and add to the saucepan. Cook for 5 minutes. Season to taste with the nutmeg, coriander, salt and pepper.

Prepare filo pastry by brushing 3 sheets of the pastry with olive oil and putting them together. Cut them into rectangles about 7x15cm (you should have 8 pieces). An excellent tutorial on how to prepare filo pastry can be found here.

Place a spoonful of spinach and some crumbled feta cheese onto one end of the pastry. Fold a corner of the pastry over the filling, fold the pointed end back over the pastry strip and fold over the remaining pastry to form a triangle.

Brush the triangles with some olive oil and sprinkle with sesame seeds.

Place the prepared triangles on a baking tray and bake in a preheated oven for 15-20 minutes until golden-brown.

Serve hot or cold.

Bon appétit!
Lena x

Spinach and Feta Triangles
Spinach and Feta Triangles

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