HILA'S SPINACH AND FETTA TRIANGLES

Buttery flakey pastry with gooey cheese filling, what could be better? Our Creamery and Cafe pastry chef, Hila Perry has shared her recipe for Spinach and Fetta Triangles using our organic Fetta and Quark. Our Fetta is hand made on site from our gently pasteurised, fully certified organic full cream cows milk. A blend of cultures is added to give it that salty tang. It’s an addition to this recipe that produces a creamy, soft texture and lightly salted flavour sure to impress a crowd at your next dinner.

What you’ll need: 

1 pack filo pastry leaves

1 stick of fresh butter

For the filling:

300g fetta

200g plain quark

350g washed baby spinach

1/2 cup chopped dill

2 onions, chopped and fried lightly

2 g cracked pepper

1 egg

Sesame & Poppy seeds for sprinkling

Method: 

  1. Drain the fetta from the brine and crumble it into a large bowl. Add your quark, dill and spinach to the same bowl. 

  2. In a saucepan over medium to low heat fry your onions until tender. 

  3. Once soften and tender, mix your cooked onions into the bowl with the spinach and feta mix. 

  4. Loosely mix together until all ingredients are distributed in the mix evenly. 

  5. Open the pack of filo and cover with a damp cloth or tea towel. Melt your butter over the stove in a saucepan or in the microwave. 

Assembling Your Triangles: 

  1. Take one sheet of filo pastry and spread it flat on the bench.  Using a pastry brush, brush the sheet with a tablespoon of melted butter until it covers the whole surface. 

  2. Place another filo sheet on top. Cut your double sheet of filo pastry in half, lengthways, go get two long strips.

  3. Place a spoonful of the filling in the corner of the strip and fold it over into a triangle shape. 

  4. Keep folding the pastry over until the strip is finished to create layers of pastry over the filling. Place on a tray lined with baking paper.

  5. Repeat for the rest of the pastries.

Baking:

  1. Preheat your oven to 175°C. 

  2. Brush the pastries with the egg and sprinkle on top with Sesame and Poppy seeds.

  3. Bake for 15 minutes or until golden.

  4. Serve with fresh tomato salsa or your favourite relish.