Silverbeet & feta filo triangles

Silverbeet & feta filo triangles

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
18
Photographer
Patricia Niven

MRS: My Mum taught me how to cook spinach and feta pie as a teenager and it has remained a favourite to this day. It always gets tweaked as we make it, with additions like grated nutmeg or pine nuts. Making the pie into triangles was a revelation as you can bake and freeze them in advance, then warm them through in a moderate oven for 15–20 minutes when needed.

Ingredients

Quantity Ingredient
20ml extra-virgin olive oil
700g (1 large bunch) silverbeet, stalks removed and roughly chopped
1 leek, white and light green part only, halved and thinly sliced
good pinch of freshly grated nutmeg
good pinch of salt flakes
200g feta, crumbled
50g cream cheese
2 free-range eggs, beaten
12 filo pastry sheets
50g salted butter, melted

Method

  1. Preheat the oven to 180°C and line two baking trays with baking paper.

    Heat the olive oil in a large frying pan over a medium heat, add the silverbeet, leek, nutmeg and salt and sauté until the veggies have softened, about 3 minutes. Remove from the heat, transfer to a mixing bowl with the feta, cream cheese and eggs, and mix everything together well.

    Lay one filo pastry sheet out onto a floured work surface with the short edges at the top and bottom and brush with a little of the melted butter. Lay a second sheet on top and brush again with butter. Cut the sheets with a sharp knife from top to bottom lengthways into three equal-sized strips. Move the strips slightly apart.

    Place a tablespoon of the filling at the bottom left-hand side of one strip, then fold it up on a diagonal to meet the right edge and make a triangle. Fold the triangle up and align with the right side. Fold the triangle again on the diagonal to meet the left side, then up again to align with the left side. Continue to fold until you have reached the end of the pastry strip. Brush the triangle all over with melted butter to seal it tightly and place it on one of the prepared baking trays. Continue with the remaining pastry sheets and filling mixture, brushing the sheets with melted butter as you go, until all the filling has been used and you are left with 18 filled triangles.

    Bake the filo triangles in the oven for 20 minutes, or until crisp and golden. Serve warm with a Greek-style salad of cucumber, tomatoes and feta.

TIP

  • We make a white version and replace the silverbeet and leek with 1 cauliflower and 1 onion. Blitz them in a food processor and combine them (raw) with the remaining ingredients, then continue as per the method.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again