recipe for Spanakopita Triangles has been reproduced
courtesy of Natoora
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
for Spanakopita Triangles
1kg fresh spinach
1 onion, chopped finely
6 - 8 spring onions, chopped
150g feta cheese, crumbled
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)
to make Spanakopita Triangles
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.
without adding water for 10 minutes or until the leaves
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.
a pan and heat 1 tsp of olive oil and sautee the onion
the spring onions and cook for another 2 - 3 minutes.
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!
the oven to 350°F (or 180°C).
the butter and 2 tbsp olive oil in a small bowl.
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
into equal thirds lengthwise. It is best to do this
with scissors rather than a knife.
a very little filling on an angle at the end of the
each strip. You dont want to be overzealous
here with the portion since it will slip out later
or the triangle will burst.
the pastry over to enclose the filling to form a triangle.
take it upwards to form another triangle.
this process until you reach the end.
will have a small strip at the end which you can grease
with a little butter mixture and stick to the pastry.
the top lightly with butter mixture.
two baking sheets. Bake the triangles for 20 - 25
minutes or until the pastry is golden brown.
a damp towel on the pastry youre not using,
it will prevent it from drying out.
with permission of Natoora