Ingredients
1 bunch of spring onions, the whole length, finely chopped
1 bunch of spinach (around 400g), roughly chopped. You could also use silverbeet (just put the stems in with the spring onions) or even zucchinis grated
Zest of one lemon
200g cheese, grated/crumbled. We used a mixture of feta, halloumi and firm mozzarella but you can use whatever you’ve got in your fridge!
6 sheets of ready made phyllo pastry
Olive oil
Sesame seeds or nigella seeds or poppy seeds
Salt and pep
Summary
These cheesy spinach triangles are inspired by spanakopita and börek. Choose to make them bitesize for a party or larger for a light meal/lunchbox treat. We’re fond of the triangle shape but you could easily make them square, circular or something more abstract – go with the phyllo 😉
Cheesy spinach triangles
Preheat the oven to 200°C.
Add 2 tbsp olive oil to a large pan over medium heat. Add the spring onions, season and sauté for 5 minutes until softened and vibrant. Add in the spinach and cook for a few minutes, stirring, until it’s wilted. Turn off the heat.
Working with two sheets at a time, cut the phyllo pastry into halves, thirds, or even quarters if you want to go bite-size. Drizzle oil over the bottom sheet and layer the second sheet on top. Brush the top sheet with more oil (go right to the edge to help them seal), then place a line of the filling down the centre of half the sheet (you want at least 1.5 cm of space at the very end and on either side of the filling). Fold the phyllo forming a triangle and repeat to layer the filling and pastry. Check out our quick video tutorial if you’re confused about this step.
Brush oil on one side of the triangle and place it on a baking tray lined with baking paper, then brush the top side and sprinkle with seeds of your choice. Repeat this process until you’re out of filling.
Bake for 25 to 35 minutes or until golden brown. Serve hot, or they’re even yummy cold in pack lunches the next day!
