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LOCATION: Recipes >> Greek >> Spanikopita 16

Print this Recipe    Spanikopita 16

Cheese and Spinach Triangles

500 g spinach trimmed
2 teaspoons olive oil
1 medium brown onion chopped finely
1 clove garlic, crushed
200 g feta cheese
1/3 cup pine nuts toasted
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
cooking oil spray
12 sheets filo pastry

Boil steam, or microwave the spinach until just wilted; drain.
Squeeze out excess moisture; drain on absorbent paper. Heat the
oil in a medium non stick fry pan. Cook the onion and garlic stirring
until onion is soft. Combine onion mixture with the chopped spinach,
crumbled feta, pine nuts and herbs in a large bowl. Preheat the
oven to moderate 180C. Layer four pastry sheets, longer sides
nearest you, spraying each with cooking oil. Cut pastry into three
strips crossways. Place a rounded tablespoon of mixture on each of
the narrow strips at the ends closest to you, leaving a border.
Fold the right corner closest to you diagonally across the filling
to form a triangle; fold again so the point is facing away from
you, then fold from left to right so the point is facing you, and
continue, retaining the triangular shape, and making sure each edge
of the triangular pocket is sealed. Spray triangle with cooking
oil spray. Place the triangles on greased oven tray seamside down,
repeat with remaining ingredients to make 12 triangles. Bake in a
moderate oven for about 20 minutes or until browned lightly.

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