Well I'm sure you've eaten these before - either from the bakery, at a party or even made them. My girls are mad for spanakopita so I knew these would be a hit, and Eloise has been enjoying them in her lunchbox - a great change from sandwiches!
Silverbeet is starting to come down in price, we need to plant some this weekend I think, as we had a lovely crop last year. These might be something to put on your menu for Christmas parties too, make them half the size as appetisers !
Ingredients:
1/2 packet filo pastry
1 large bunch silverbeet (spinach) stalks removed chopped, steamed, drained
or 1 cup frozen spinach, thawed
2 eggs, lightly beaten
250 g ricotta
125 g fetta, crumbled
2 tb finely grated parmesan chese
1 tsp oregano (dried or fresh)
1/2 tsp grated or powdered nutmeg
80g melted butter (or canola spray)
poppy seeds (optional)
Method:
Preheat oven to 180 degrees c
Mix spinach, ricotta, fetta, parmesan eggs and herbs together and mix well.
Slightly wet a teatowel. Remove your filo from the packaging and place in the teatowel to avoid it drying out.
Take out the amount of filo you are going to use, cut it into 3 -4 equal strips depending how big you'd like your triangles.
Take one strip and brush with butter, or spray with canola. Place another piece on top and repeat.
Place about 1-2 tablespoons of mixture on the filo and fold up the corner to the side, continue to fold until you get your triangle.
Place on a greased tray, brush or spray slightly on top and sprinkle with poppyseeds.
Bake for about 15 minutes until golden brown on top. Suitable to freeze for up to 1 month in an airtight container or similar.
Print this post in friendly format
3 lovely comments:
Yum, I love these!!!
I have been meaning to make a big spanokopita for dinner for ages - thanks for reming me!!
Do you freeze before or after cooking Liss?
yummy! I'm love these too. But with spinach not silverbeet.
Will have to keep this recipe for later.
Post a Comment