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Perfect for an afternoon snack, an appetizer or compliment to a salad for a light and tasty lunch, these spanakopita triangles are crunchy, packed with flavour and simple to make. Pair with a glass of chilled dry rose.
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1 package of Phyllo pastry
2 Tbsp extra virgin olive oil
6 cups fresh baby spinach, stems discarded
1/2 cup heavy (35%) cream
1/2 Tsp cracked black pepper
Pinch of freshly grated or ground nutmeg
1/4 cup crumbled feta cheese
How To Make
Preheat the oven to 350F. Line a baking tray with parchment paper.
On a floured surface, gently roll out the phyllo pastry. Cover with a slightly damp tea towel and set aside at room temperature on a cutting board until needed.
Dice the onion, crush and roughly chop the garlic and add it to a frying pan with the olive oil over medium heat. Sauté the onion mixture until soft, 2-3 minutes, then sprinkle in the sea salt and stir again.
Gently tear up the spinach into small pieces and add it to the pan in batches, stirring between additions so the spinach wilts. When all the spinach has been added, sauté for 2-3 more minutes until the spinach is soft and tender. Pour in the cream, add the pepper and nutmeg, and continue to stir, over medium-high heat, until the cream thickens, about 5 minutes. Remove from the heat and transfer to a bowl. Add the feta cheese and mix well to combine.
Using a sharp knife or pizza cutter, slice a 3-inch-wide strip down the long side of the phyllo pastry. Using a pastry brush and a small dish of olive oil, brush the surface of the pastry with the oil. Place one tablespoon of the spinach feta mixture in the centre and about one inch up form the bottom of the pastry. Carefully take two sheets of phyllo in your hand and fold the bottom left corner over top of the filling to touch the right edge of the strip of pastry, making a triangle over the filling. Don’t worry if the pastry doesn’t cover the filling entirely. Carefully lift the triangle with the filling and fold it directly upwards. Repeat this across then upwards folding pattern to wrap up the filling in a triangle of pasty. Brush the fully wrapped triangle with olive oil and place on prepared baking sheet. Repeat with the remaining filling, cutting more strips of phyllo pastry as needed.
Bake for 15 minutes, until golden and puffed. Serve immediately.
Perfect Pairing: Omertà Rosé