Spinach Fennel Feta Triangles
This traditional Greek Spinach pie recipe with a twist. The added fennel gives these delicious treats a unique taste.
Equipment
- 1 wooden cutting board
- 1 Baking pan
- 1 sauté pan large
- 1 bowl
- 2 wooden cooking spoons
- 1 food processor
- 1 silicone pastry brush
- sheet of parchment paper
Ingredients
- 3 country-style phyllo sheets
- 350 grams bunches of fresh spinach
- 3 scallions finely chopped
- 1 leek only finely chop the white part of the leek
- 1 fennel stalks and fronds finely chopped
- 1 tbsp breadcrumbs plain
- 250 grams feta cheese crumbled
- 3 tbsp avocado oil extra for drizzle
- salt
- pepper
- 2 tbsp dry mint optional
Instructions
- Preheat oven to 190℃. Wash and drain spinach and fennel.
- Finely chop the fennel and stalks with a knife or add them to a food processor. Press the speed button on high for 2 minutes.
- Add the avocado oil to the sauté pan. Add the finely chopped fennel, leek and scallions.
- Add the spinach and continue to sauté for 5 minutes stirring until the spinach has wilted. Set aside for 10 minutes to cool off.
- Combine the crumbled feta cheese, dry mint, salt, and pepper in a bowl.
- Add the greens, into the feta mixture and with a wooden spoon combine.
- Take the phyllo sheets out of their packaging and layer one on top of the other.
- Cut into four equal parts. Brush avocado oil using the silicone pastry brush from top to bottom so the strips don't dry out. This step must be done with all strips.
- Place a tablespoon of the filling at the bottom of the strip. Start to roll and then fold over into a flag shape/style.
- Place a piece of parchment paper on a baking pan. Place each triangle onto the parchment paper and brush with avocado oil.
- Continue this process until the filling and strips have finished.
- Bake for 25 minutes or until golden brown.
- Eaten hot or cold.