- Servings : 6
- Prep Time : 40m
- Cook Time : 15m
- Ready In : 55m
- 800g baby spinach leaves, washed
- 15ml sunflower oil
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 150g feta cheese, crumbled
- 1 sachet KNORR Classic White Sauce
- 125ml cream
- 12 sheets phyllo pastry, defrosted
- margarine, melted (for brushing)
- sesame seeds
Preheat oven to 180°C.
Place the baby spinach in a steamer and steam until lightly wilted then squeeze out any excess liquid and set aside.
Prepare the sachet of KNORR Classic White Sauce using 125 ml cream.
Heat oil in a frying pan and fry the onion and garlic until soft.
Add in the baby spinach, stir well then remove from the heat and stir in the feta cheese and prepared white sauce then set aside.
Carefully remove three sheets of phyllo pastry from the roll.
Separate the three sheets from each other and brush one sheet with melted margarine then immediately place a sheet on top and repeat with the remaining sheet of phyllo. Cut the sheet of phyllo into three equal strips lengthways.
Place a dollop of the creamy spinach mixture at one end of each strip and fold over to form a triangle and enclose the filling. Now continue to fold the pastry upwards to form another triangle until you come to the end of each strip.
Fold over the edge and brush with the melted margarine to seal as well as the top of each triangle.
Place the triangles onto a greased oven tray and bake in the oven at 180°C until golden brown.