Spanikopita Triangles
1 box Frozen spinach (thawed)
1 Egg
125g Feta Cheese
¼ tsp Nutmeg
½ tsp Dill tops or seeds
4 Shallots
10 sheets Filo Pastry
½ Cup Olive Oil
1 tsp Dill seeds
Method:
1. Preheat oven to 210 C.
2. Finely chop and combine, spinach, feta and shallots, add ½ tsp dill tops (or seeds) and nutmeg, bind together with beaten egg.
3. Place one sheet of filo pastry on bench brush whole surface with oil and place a second sheet on top. Divide the sheet into four long rectangles and brush the whole surface of each with oil, place a large spoonful of the filling toward one end of each pastry rectangle and roll up to form a triangle pastry. Repeat 4 more times with the remaining pastry and filling.
4. Lightly oil 2 trays and place the triangles so that they do not touch each other on the tray, brush each triangle with oil and then sprinkle with the remaining dill seeds.
5. Bake for 10 to 15 minutes until golden brown. Makes 20.
1 Egg
125g Feta Cheese
¼ tsp Nutmeg
½ tsp Dill tops or seeds
4 Shallots
10 sheets Filo Pastry
½ Cup Olive Oil
1 tsp Dill seeds
Method:
1. Preheat oven to 210 C.
2. Finely chop and combine, spinach, feta and shallots, add ½ tsp dill tops (or seeds) and nutmeg, bind together with beaten egg.
3. Place one sheet of filo pastry on bench brush whole surface with oil and place a second sheet on top. Divide the sheet into four long rectangles and brush the whole surface of each with oil, place a large spoonful of the filling toward one end of each pastry rectangle and roll up to form a triangle pastry. Repeat 4 more times with the remaining pastry and filling.
4. Lightly oil 2 trays and place the triangles so that they do not touch each other on the tray, brush each triangle with oil and then sprinkle with the remaining dill seeds.
5. Bake for 10 to 15 minutes until golden brown. Makes 20.