This classic Greek pastry comes in many shapes and sizes - pies, spirals, and in this recipe, triangles. Little triangles make them perfect for vegetarian-friendly party nibbles.
- 450 g filo pastry
- olive oil, for frying and brushing pastry
- 2 cloves garlic, minced
- 1 red onion, finely chopped
- 3 spring onions, thinly sliced
- ¼ cup pine nuts
- 4 cups baby spinach
- ¾ cup fresh dill, minced
- 1 cup feta cheese, crumbled
- ½ cup ricotta
- 2 eggs, beaten
- salt and fresh ground pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 190ºC (375ºF).
2. Lay filo pastry sheets out on a damp tea towel, placing another damp towel on top to cover.
3. Drizzle olive oil into a saucepan over medium-low heat. Put garlic, red onion, and spring onions into pan and saute until softened.
4. Add pine nuts and stir to coat in oil.
5. Mix in spinach and cook until wilted.
6. Remove pan from the heat and add the mixture into a mixing bowl. Allow to cool.
7. Once cooled, add dill to bowl, crumbled feta cheese and ricotta. Stir to combine.
8. Add eggs to the bowl and stir until well mixed. Season with salt and pepper.
9. Brush a baking tray with olive oil.
10. Brush filo layer with olive oil. Add another layer of filo on top and brush with a little more oil.
11. Fold the filo sheets in half lengthwise to form a large rectangle.
12. Spoon some spinach and cheese mixture onto the bottom corner of one of the squares and fold filo to form a triangle, then keep folding over to use all the filo to wrap the triangle.
14. Fold the filling into a triangle and place on the baking tray.
15. Repeat with remaining mixture.
16. Bake in the oven 40-45 minutes or until golden brown.