These Spinach Styles Triangles Are Delicious & Main Meal Usually Use in Lunch.
Olive Oil About 125 ML/4 Oz
Leek 1 Thinly Sliced
Fennel Bulb 1 Finely Chopped
Frozen Spinach 225 G/8 Oz Chopped
Parsley 1 Bunch, Chopped
Pecorino Or Feta Cheese 85 G/3 Oz Grated
Parmesan Or Mature Cheddar Cheese 85 G/3 Oz
Salt And Freshly Ground Black pepper
Filo Pastry Sheets 14
1- Preheat the oven to 200 C/400 F/ Gas mark 6.
2- Heat 3 tablespoons of the olive oil in a frying pan and saute the leek and fennel until tender, about 8 minutes. Add The Spinach and parsley and saute, stirring, Until dry.
3- Remove from the heat, stir in the cheese and egg ; season to taste.
4- Work with one sheet of filo pastry at a time, keeping the rest pastry at a time, keeping the rest covered with a damp tea towel to prevent it from drying out. Lightly brush a sheet of filo with olive oil and fold it in half length-ways.
5- Brush the top with oil and cut it into tow strips. Place 1 heaped tablespoon of the spinach mixture at the end of a strip of filo and fold up to make a triangular parcel. Brush with a little more oil and place on an oiled baking sheet. Repeat to make 28 parcels.
6- Bake for about 35 minutes until golden brown. Serve warm or at room temperature.
7- If Fresh (not frozen) filo pastry is used, the uncooked parcels can be frozen; cook from frozen.