• sandrabrandalise


COOKBOOK: Recipe from pastry box

This was so enjoyable to make and doubly enjoyable to eat! They were not your ordinary triangles, these were king size and they were absolutely delicious!

You could easily make this a meal for the family.

They made the perfect snack to take to work and they were just as good the following day!



Makes 8 - 10 large triangles

1 x 375g filo pastry, thawed

300g frozen spinach, thawed and well drained (squeeze out as much liquid as possible)

125g ricotta cheese

125g feta, crumbed very small

4 shallots, sliced thinly

1/4 cup pine nuts, roasted and crushed

1/4 teaspoon nutmeg

1 large egg, lightly beaten

1/4 cup butter, melted

Preheat oven at 180C.

Roast pine nuts in microwave for a minute or two. Place nuts in a chopper for a few seconds and chop up slightly.

Mix well drained spinach, feta, ricotta , shallots, pine nuts, nutmeg and egg. Set aside.

On a flat surface, lay out a sheet of filo pastry, brush with melted butter and place a second sheet over it, repeat by brushing with butter. Fold filo sheet into three even folds.

Place a large tablespoon of filling on one end of pastry and fold the pastry at right angles to enclose and form a triangle shape. Cut off an excess after last fold. Brush outer layer with melted butter.

Repeat with remaining pastry sheets.

Place triangles on a lined baking tray and bake at 180C for approx 15-20mins or until golden.

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