12 May, 2016
Greek spinach and cheese triangles
These spinach and cheese triangles are inspired by the popular Greek spanakopita, the savoury pastry that can either have the shape of a pie or triangles. Spanakopita is commonly made from spinach, feta cheese, spring onions and eggs, but other ingredients and seasoning can be added as well. There is also a vegan version which is usually consumed during Lent, and it does not contain dairy or eggs.
I absolutely adore these triangles, they are a fabulous snack whenever l feel peckish and also can be served as an excellent starter for any meal, be it a fancy dinner, a party or just just the usual supper. I could eat tons of them without any feeling any trace of guilt whatsoever. And my partner agrees as well, so needless to say that they disappear in less than 10 minutes once they are out of the oven. We don’t even wait for them to cool down 😁
The only thing that really puts me off making them every single day is the folding bit, it is quite a time-consuming job, or maybe that’s just me too impatient to see them in the oven, as l could normally spend hours in the kitchen without getting bored or complaining that l’m tired. But once all the triangles are folded up nicely, you know you’ll be having some serious goodies. Amazing!
These spinach and cheese triangles are inspired by the popular Greek spanakopita, the savoury pastry that can either have the shape of a pie or traingles/
- 5 phyllo pastry sheets
- 250 g cow's cheese (or feta cheese)
- 1 cup frozen spinach, thawned
- 1 egg
- 1 spring onion
- 1/4 tsp ground black pepper
- 1 cup olive oil
Break the cow's cheese into big chunks and add them to a bowl. I used Apetina block cheese, which is quite crumbly, so I could just mash it with a fork. Otherwise, just grate the cheese.
Next, chop the spinach and spring onion finely and add them to the bowl together with the egg and mix well until combined.
Add the salt and pepper and mix again until you have a uniform paste.
Lay 1 phyllo sheet on the work surface and brush generously with olive oil.
Hold it in half, then using a sharp knife cut it into 4 strips.
Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a tringle.
Repeat with the remaining phyllo sheets until all the spinach mixrture has been used up.
Line a baking tray with non-stick parchment paper and bake the triangles at 180 degrees C until golden and crunchy.