Spinach and Feta Filo Pastry Bites
(3)
1 hour
Filo pastry pockets with a spinach, cottage cheese and feta filling are a great vegetarian option for Christmas parties.
wuschel66
5 people made this
Ingredients
Serves: 30
- 500g spinach (fresh or frozen)
- 75g cottage cheese
- 75g feta, crumbled
- 1 egg
- salt and pepper
- 1 pinch ground nutmeg
- 250g filo dough
- 75ml butter, melted
- 1 egg yolk
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Preheat the oven to 180 degrees C.
- If using frozen spinach, omit the following cooking step. If using fresh spinach, remove the stems. Wash and place in a large pot, cover and turn the heat to medium low. Leave until wilted, about 2 to 3 minutes, turning once or twice. Place in a sieve and drain well. Press down on the spinach to remove any excess liquid.
- Chop spinach and add to a bowl with the cottage cheese and feta. Lightly beat eggs and mix to combine. Season with salt, pepper and nutmeg.
- Cut filo dough in four equal long rectangles and stack them on top of each other. Take the top piece, brush with butter and place 1 teaspoon filling in one corner. Fold over to form a triangle, then keep folding triangles until you get to the end. Proceed the same way with all of the filo and all of the filling.
- Place the pockets close to one another on a greased baking tin and brush with butter.
- Beat egg yolk with 1 to 2 tablespoons cold water and brush the pockets with it. Bake in the preheated oven until golden brown and crisp, about 25 to 30 minutes.
