Name: Spinach and Feta Triangles
Yield: Makes 8
Ingredients: 35 g (1¼ oz/⅓ cup) grated parmesan cheese; 1 tablespoon olive oil, extra; 10 spring onions (scallions), sliced; 4 tablespoons chopped parsley; 1 kg (2 lb 4 oz) English spinach; 90 g (3¼ oz/⅓ cup) ricotta cheese; 60 ml (2 fl oz/¼ cup) olive oil; 40 g (1½ oz) butter, melted; large pinch of ground nutmeg; 1 tablespoon chopped dill; 150 g (5½ oz/1 cup) crumbled feta cheese; 12 sheets filo pastry; 1 onion, chopped; 4 eggs, lightly beaten

Preparation info

Makes
8

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 kg (2 lb 4 oz) English spinach
60

Method

Trim any coarse stems from the spinach, then wash the leaves thoroughly, roughly chop them and place in a large saucepan with just a little water clinging to the leaves. Cover and cook over low heat for 5 minutes, or until the leaves have wilted. Drain well and allow to cool slightly. Squeeze tightly to remove the excess water.
Heat the oil in

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Spinach and Feta Triangles

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of