Spanakopita Spinach and Feta triangles 11/10/2009
 I left this gorgeous and authentic dish off the course as we are already covering phyllo in the dessert department but if you are going to buy a pack of phyllo pastry for the baklava why waste half? Try these creamy and flavour packed mouthfuls. You can also make phyllo baskets in a muffin pan and fill them with the mixture and bake to serve with the lamb and Greek potatoes. Utterly delicious! Spanakopita Spinach and Feta triangles 1 packet phyllo pastry 1 bunch sliced spring onions including green stems 4 tablespoons butter 4 tablespoons flour 1 cup milk 250 g frozen spinach salt and pepper to taste 2 discs of feta, cubed ½ cup grated yellow cheese 3 eggs lightly beaten with a fork ½ teaspoon ground nutmeg 1 tablespoon chopped fresh mint Melted butter/Spray and Cook 1. Sauté the spring onions in 4 tablespoons butter till just wilted then add the flour and cook over medium heat whilst stirring for 4 minutes 2. Add the milk and cook gently for 5 minutes till thick then add all the filling ingredients – except the pastry and melted butter – and leave to cool. 3. Place a sheet of phyllo in front of you-horizontally (so long end going from left to right) 4. Cut into 5 strips (horizontally) so cutting down towards you 5. Put a teaspoon of mixture in the bottom corner of each 6. Pull the bottom corner up to the top right to form a triangle. Holding the left corner pull up again and fold over to form another triangle. Now do the same, this time going down. keep going till its all rolled up and secure the last bit with some melted butter 7. Bake at 180˚ C for 20 minutes till golden. NOTE: Triangles can be frozen for up to 3 months and then cooked from frozen. CommentsLeave a Reply |