Ingredients
Makes 60-70 triangles
2 packets 375g Antoniou Fillo Pastry
1 bunch silverbeet
1 tablespoon olive oil
1 bunch English spinach, finely chopped
½ bunch spring onions, finely chopped
½ bunch parsley, finely chopped
½ bunch mint, finely chopped
Cracked pepper
300g Feta cheese, crumbled
2 eggs
50g Parmesan cheese, finely grated
250g butter, melted and clarified
Recipe Tips
These are great for freezing. Simply store them in an air tight container in layers, with a sheet of glad wrap or baking paper between each layer. To cook, transfer the frozen triangles to a buttered baking tray and brush each triangle with melted butter.
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius fan forced. Grease baking trays with butter.
For the filling
Remove the white stalks of the silverbeet and chop them as finely as possible. Transfer them to a frypan with 1 tablespoon of oil and sauté until they are very soft, approximately 10 minutes. Transfer them to a sieve over a bowl and strain for at least 10 minutes. Chop the silverbeet leaves finely.
Place the chopped silverbeet stalks and leaves, spinach, spring onions and herbs in a large bowl and mix well. Add the pepper, Feta cheese, eggs and Parmesan to the bowl and mix until well combined.
Assembling the triangles
Place your stack of Fillo Pastry on your workspace with the short side of the Fillo Pastry facing you. Using a sharp knife, cut the Pastry into 4 even strips, along the long side of the Pastry.
For each Spanakopita, you will use two strips of the Pastry. Drizzle butter over the Pastry. Place a heaped teaspoon of the Spanakopita filling at the bottom of each strip. Take the bottom left corner of the Pastry and fold it up and over the spanakopita filling to the right of the Pastry, forming an equilateral triangle (a triangle that is even on all edges). Continue folding it right to left, ensuring the filling is tucked in and the corners are well enclosed (this will prevent the filling escaping while they bake). Place on tray and brush with melted butter. Repeat with remaining Pastry and filling.
Allow some space between the triangles as they will expand slightly when baking.
Bake for 35 minutes or until golden and crispy all over. These can be enjoyed warm or cold and taste delicious served with Tzatziki or Greek yoghurt.