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Cheesey Spinach Filo Triangles
Recipe by:
Kathleen
The only tricky part of this recipe is working with filo pastry, but once you get used to it - it's easy. Sometimes you get a batch of filo that rips and tears, so I always buy an extra just in case. I usually freeze these before baking. Just add a few minutes to the cooking time if you are cooking them ... Full description
The only tricky part of this recipe is working with filo pastry, but once you get used to it - it's easy. Sometimes you get a batch of filo that rips and tears, so I always buy an extra just in case. I usually freeze these before baking. Just add a few minutes to the cooking time if you are cooking them from frozen. I have also doubled this recipe for large parties.
Ready in 1 hour 15 minutes
Saved as a favourite by 112 cook(s)
Ingredients
Serves: 36
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 315g frozen spinach - thawed, drained, chopped and squeezed dry
- 1 teaspoon salt
- 100g feta cheese, crumbled
- 125g cottage cheese
- 1 egg, beaten
- 1 packet filo pastry
- 280g unsalted butter, melted
Preparation method
Prep: 1 hour | Cook: 15 minutes1.
Heat olive oil in a medium saucepan over medium heat. Add onion and slowly cook and stir 5 minutes or until tender. Add spinach and salt and making sure all liquid has evaporated from spinach, stir in feta, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
2.
Preheat oven to 200 C.
3.
Unroll filo pastry sheets on a flat surface. Keep a damp tea towel over the sheets while you work. Lay out a sheet on a clean work surface and brush with unsalted butter. Cut into strips approximately 12cm wide, and layer the strips one on top of another so that you have a strip that is 3 sheets thick.
4.
Place 1 tablespoon of the onion, spinach and feta mixture at one end of the filo pastry strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining filo until you have used all of the filling.
5.
Arrange stuffed triangles on a large baking tray. Bake 12 to 15 minutes or until crisp and golden brown. Serve warm.
Provided by: Allrecipes
Last updated:
07 Jan 2012
Yum, I'm gonna make this tonight I think...
Posted:
30 Jun 2010
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Altered ingredient amounts.
Added a small amount of pumpkin. It gave it a little bit more flavour.
Posted:
27 Apr 2009
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3 users found this comment helpful
Altered ingredient amounts.
Delicous and easy, but time consuming. Made the following changes - reduced salt to 1/2 teaspoon, added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice, did not pre-cook cheeses and egg - instead added to cooled spinach and onion mixture. ----------- For the reviewer looking for suggestions on shaping triangles: I used 3 sheets of filo per turnover, brushing with butter between each layer. Cut layered sheets lengthwise with a pizza cutter into long strips. Put spinach filling at lower end of strip and fold bottom corner up over filling to side edge (at a 45 degree angle), forming a triangle - then fold triangle over to opposite edge (like folding a flag) and continue this back and forth motion. At the end seal edges with extra melted butter. Keep extra filo sheets covered with cling film to prevent them from drying out while you work. Hope this helps!
Posted:
29 Sep 2008
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Spongebob7
Something else.
This recipe took some time, but was fun to make. I had never used filo pastry and a friend gave me some good pointers. Keep the pastry covered with cling film then a wet towel to keep it from drying out. Only take out what you need. I used two sheets of pastry instead of one, I also cut the pastry (width wise) into ~ 4-5cm strips which made the triangles smaller. This was a better "finger food" size for the party I made them for. Also, doing it this way made enough to stick in the freezer for another occasion. I think I made ~100 triangles. I will make this recipe again. Thank you.
Posted:
29 Sep 2008
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LC1967
Used different ingredients.
These were really good but I altered the recipe a bit. I added a clove of garlic, substituted ricotta for the cottage cheese and added 4 TBS of Parmesan. To cut the filo I used a pizza wheel and it worked much better than a knife, which usually tears the dough.
Posted:
29 Sep 2008
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STARMEKITTEN
Used different ingredients.
These are terrific for both fancy and casual events. They're a bit time-consuming to make, but well worth it. I've made these several times, and they disappear QUICKLY, so put some aside before you put them out for guests! My sister likes to add sultanas to the filling when she makes them, and the last time I made them I had a bit of leftover ham, which I chopped and added. The recipe is great just as it is, though - thanks, Kathleen!
Posted:
29 Sep 2008
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CHRIS523
Easy
This is an easy and delicious recipe! I found the blend of the spinach and other filling ingredients to be perfect, and the filo pastry was no trouble to work with, as long as I kept a damp towel over the unusued pieces. This recipe makes an ample amount, which I enjoyed, because I served some and was able to freeze some for another time. Thank you for the recipe, Kathleen! It's a winner!!!
Posted:
29 Sep 2008
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GAMIS
Moderately easy
The filo is hard to work with but very forgiving. it doesn't matter if it looks a mess before it bakes anyway, they always come out looking just fine!
Posted:
09 Sep 2008
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