Spinach and Feta Filo Triangles

Matte Black Bowls
by Matte Black Bowls
24 Pastries
40 min

These little triangles are such a good skill to have in your pocket. You can cook them up for picnics, as part of a feasting meal, to take for lunches through the week, or as a canape if you are having people round. In my experience, they have always been a crowd pleasing and look impressive – the secret is that when you master the little bit of folding technique they couldn’t be easier to make!

You can keep them for a few days in the fridge and they stay fresh, but a quick 5 minute blast in the oven before eating will make the pastry crisp again.

Spinach and Feta Filo Triangles
Recipe details
  • 24  Pastries
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 500g /1.5oz of spinach (normally around 2 packets)
  • 200g/8 oz. of feta
  • 1 red onion, finely chopped 
  • 3 glove of garlic, crushed
  • 8 sheets of filo pastries
  • Olive Oil
  • Sesame seeds or poppy seeds, optional 

Start by blanching the spinach. Put the spinach in a colander over the sink, then pour over boiling water so it wilts. You may have to do this in two batches since it is alot of volume. Leave it to cool.
Chop the onion and garlic. Heat a non-stick pan over a medium heat, and then add a little oil when it is hot. Sauté the onions for around 10 minutes until just starting to golden, then add the garlic and cook for couple minutes more.
When the spinach has cooled enough to handle, squeeze out any excess liquid for the leafs using a tea towel or muslin cloth – you will end of with hardly any volume at all!
Finely chopped the cooked spinach and add to a mixing bowl along with the onion and garlic. Crumble the feta into the bowl, season generously with salt and pepper, and mix well until all the ingredients are combined.
Pre-heat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit fan.
Take the filo sheets from the package and carefully out on a worktop, covered with a damp tea towel to stop it drying out. Working fast but gently, take a single sheet of filo and lay flat on another flat surface. Using a pastry brush, spread oil over the top of the sheet. Take another filo sheet and lay directly on top, and again spread a little oil over. Cut the sheet lengthways into 6 long strips. Using the photograph in this article, fold the pastries. 
Repeat until all the filling has been used.
Place the pastries on an oiled baking tray and and brush the top with a little more oil, sprinkling with sesame or poppy seeds if desired. Cook in the oven for around 15-20 minutes until golden.