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Spinach & 'Feta' Filo Triangles

Guest Chef Recipe

Spinach & 'Feta' Filo Triangles
Courtesy of Forest Green Rovers Football Club
freezable
2 spoon difficulty rating

50

Serves: 6

Spinach & 'Feta' Filo Triangles

These little triangles of crunchy deliciousness never disappoint and they are a lot easier to make than they look. The flavour of the lemon and dill really take them to the next level. Absolute must try and they look very impressive on a lunch time buffet! (From Jade Crawford at the world's first vegan football club). 

Check out Jade Crawford's other amazing recipes @jadesgreenkitchen

Ingredients: 

  • 1 pack filo pastry
  • 1 kg frozen spinach
  • 2 brown onions, finely diced
  • 5 cloves garlic, finely diced
  • 1 lemon (zest and juice)
  • Handful of dill 
  • 1 pack vegan ‘feta’ (we use Bute Island Sheese) 
  • Black sesame seeds for sprinkling
  • Extra virgin coconut oil or rapeseed
  • Olive oil

Method: 

Filing 

  1. Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
  2. Fry the onions with some oil, on a low heat, until they start to go translucent. 
  3. Add the garlic and fry for a further minute. 
  4. Add the frozen spinach and stir through so it is well incorporated with the onions and garlic.
  5. Transfer the mix from the frying pan into a mixing bowl. Let it cool. 
  6. Once cool, add a handful of chopped dill, sea salt, and lemon zest and juice and mix thoroughly. 
  7. Finally, add the vegan ‘feta’ and mix. Your filling is now ready. 


Filo Roll 

Tip: When not being used, cover the filo pastry sheets with a clean, damp tea towel so that it doesn’t dry out.
Tip: The parcels can be frozen when raw and cooked from frozen at a later date.

  1. Layer 4 sheets of filo pastry directly on top of each other.
  2. Brush olive oil between the layers to help the layers stick and to brown the pastry when cooked. 
  3. Slice the pastry into three, even, vertical strips. 
  4. Spoon about 3 teaspoons of filling onto the bottom right hand side of one of the strips (one strip contains four layers of pastry).
  5. Fold the bottom corner over the pile of filling to create a triangle shape. 
  6. Continue to fold the pastry over into triangles until the strip is completely used.
  7. Stick down the end and glaze the rest of the triangle with olive oil.
  8. Sprinkle black sesame seeds on top.
  9. Repeat this process 6 times (to make 6 parcels in total). You will need to repeat the filo pastry layering process again as you will get three parcels out of each three layers.
  10. Put on a lined baking tray and cook for 15-20 minutes or until golden brown and crispy.

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