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Spanakopita Triangles

natooraThis recipe for Spanakopita Triangles has been reproduced courtesy of Natoora - www.natoora.co.uk

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

Spanakopita TrianglesIngredients for Spanakopita Triangles

1kg fresh spinach
1 onion, chopped finely
6 - 8 spring onions, chopped
150g feta cheese, crumbled
90g ricotta
35g freshly grated parmesan
1 tbsp fresh dill, chopped
2 pinch of nutmeg
50gr fresh parsley, chopped
12 sheets of filo pastry
about 3 - 4 tbsp of unsalted butter, melted + some olive oil (or more if required)

How to make Spanakopita Triangles

  • Trim the stems off the spinach and clean the leaves well in cold water. Drain and then roughly chop and place it in a pot with a lid.
  • Cook without adding water for 10 minutes or until the leaves are wilted.
  • Drain thoroughly and make sure to squeeze out the excess water from the spinach. This step is extremely important to avoid a soggy filling. Set the leaves aside.
  • Take a pan and heat 1 tsp of olive oil and sautee the onion until tender.
  • Add the spring onions and cook for another 2 - 3 minutes.
  • Remove from the heat and then add the spinach, herbs, cheeses and nutmeg. Taste the mixture to see if any seasoning is required. The salty feta and peppery spinach might be flavoursome enough!
  • Preheat the oven to 350°F (or 180°C).
  • Mix the butter and 2 tbsp olive oil in a small bowl.
  • Place 3 sheets of filo at a time (keeping others covered to avoid drying out) on some parchment paper.
  • Brush each sheet with butter mixture and lay on top of another.
  • Cut into equal thirds lengthwise. It is best to do this with scissors rather than a knife.
  • Spoon a very little filling on an angle at the end of the each strip. You don’t want to be overzealous here with the portion since it will slip out later or the triangle will burst.
  • Fold the pastry over to enclose the filling to form a triangle.
  • Now take it upwards to form another triangle.
  • Repeat this process until you reach the end.
  • You will have a small strip at the end which you can grease with a little butter mixture and stick to the pastry.
  • Brush the top lightly with butter mixture.
  • Grease two baking sheets. Bake the triangles for 20 - 25 minutes or until the pastry is golden brown.

Tip:

  • Place a damp towel on the pastry you’re not using, it will prevent it from drying out.

Makes 12

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Published with permission of Natoora

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