These spinach and feta filo triangles, or spanakopita, are a delicious Greek snack that are also great for lunches or served as a starter.
In my version I've reduced the amount of spinach, so that there is more of that moreish feta in each bite; but do adjust the ratio if you prefer a more authentic version.
They are lovely served (hot or cold) with tzatziki, although my husband likes to eat his with mango chutney!
Serves 4-6
260g spinach
200g white onion or leek
4 spring onions
300g - 400g feta
15g fresh mint
15g fresh dill
Zest of a lemon
Nutmeg
Salt
2-3 eggs, depending on size
Pack of filo pastry (270g)
Butter
To make the filling
- Place the spinach in a colander and sprinkle over approx 1/2 teaspoon of salt.
- Rub the salt into the spinach until it wilts.
- Once the spinach has wilted, squeeze the liquid from the spinach and place on a chopping board.
- Chop the spinach and place in a large bowl.
- Dice the leek or onion and the spring onions.
- Heat a knob of butter in the bottom of a saucepan over a low to medium heat. Once the butter has melted, add the leek and cook until softened.
- Stir in the spring onion and cook for a further 2 minutes.
- Let the mixture cool.
- Finely chop the dill and mint and add it the spinach, along with the zest of a lemon.
- Grate in some nutmeg then break up the feta, directly into the spinach mix.
- Once the leek and spring onion mixture has cooled, combine with the spinach.
- Break in 2-3 eggs, depending on their size.
- Season carefully - some feta is saltier than others, so will therefore need less added seasoning.
- Mix well to combine.
To make the filo parcels
- Pre-heat the oven to 180°C.
- Line a baking tray with greaseproof baking paper.
- Take the pastry out of the cardboard packaging but leave in the plastic wrapping. Measure the pastry and then cut into 3 even sized pieces.
- Melt a couple of large knobs of butter in a small saucepan over a low to medium heat.
- Unroll one of the sections of pastry and then lay the top sheet on a surface. Brush with the melted butter. Lay a second piece of filo over the top of the first and brush with butter.
- Take a spoonful of the spinach mixture and place at the top of the buttered pastry.
- Take the top left corner of the pastry and fold it over the mixture until it reaches the opposite edge and forms a triangle.
- Keep folding the triangle until you reach the end of the pastry.
- Place on the baking tray and brush with melted butter.
- Repeat until all of the filo pastry has been used.
- Place the filo parcels in the hot oven and cook for 20-25 minutes until golden brown.
