I’ve been making these dish for our vegetarian days and as a great appetizer for get-togethers with friends. The filling is almost the same as in the Spanakopita dish. Sometimes, I use Filo sheets instead of pastry puff.
Spinach Puff Triangles
3 tablespoons vegetable oil or olive oil
1 large onion, diced
2 spring onion, chopped
2 cloves garlic, minced
2-3 bunches spinach, chopped
1/2 bunch chopped fresh parsley
125g ricotta cheese
200g crumbled feta cheese
2 pastry puff
1. Preheat oven to 180C degrees.
2. Lightly oil a sheet pan.
2. Heat oil in a large fry pan over medium heat. Saute onion, spring onions and garlic until soft and lightly browned. Stir in spinach and parsley then continue to saute until spinach wilts for about 2 minutes. Remove from heat and set aside to cool. Squeeze excess liquid with your hand or using kitchen cloth or potato riser.
3. In a medium bowl, mix together eggs, ricotta and feta. Stir in spinach mixture.
4. Cut each frozen pastry into 4 square.
5. Spoon in a couple of teaspoons of the spinach mixture into the center of your pastry square and fold over to create a triangle. (Do not to over fill)
6. Pinch the edges together with the edge of a fork so that the triangles are closed.
7. Beat another egg in a small bowl. Brush pastry with egg wash. (This will give the pastry a nice sheen.)
8. Bake in preheated oven for 20 to 25 minutes until golden brown. Serve while hot.