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Spanakopita Triangles
2016-12-14- Cuisine: Party Ideas
- Course: Snack
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Prep Time : 40m
- Cook Time : 15m
- Ready In : 55m
Ingredients
- 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
Method
Step 1
Preheat oven to 180°C.
Step 2
Place the baby spinach in a steamer and steam until lightly wilted then squeeze out any excess liquid and set aside.
Step 3
Prepare the sachet of KNORR Classic White Sauce using 125 ml cream.
Step 4
Heat oil in a frying pan and fry the onion and garlic until soft.
Step 5
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.
Step 6
Carefully remove three sheets of phyllo pastry from the roll.
Step 7
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.
Step 8
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.
Step 9
Fold over the edge and brush with the melted margarine to seal as well as the top of each triangle.
Step 10
Place the triangles onto a greased oven tray and bake in the oven at 180°C until golden brown.
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