Spinach And Feta Phyllo Triangles Recipe

About this recipe

These crispy phyllo triangles are filled with a high-protein spinach and cheese mixture, perfect for a satisfying vegetarian dinner. Easy to prepare and bake, they make a delicious solution for busy evenings.

Ingredients

• - Longley Farm Cottage Cheese
• 1 Block Greek Feta Cheese 900g
• Pack Tray Of 30 Medium Free Range Eggs
• 50G Pepper Black Ground BWFO
• 125G Daylesford Organic Brandy Butter
• 270G Jus-Rol Frozen Filo Pastry Sheets
• 395G D'Aucy Chopped Spinach
• 50G Top-Op Nutmeg Powder 50g
• - Tata Salt

Instructions

1. 1. Preheat your oven to 400°F (200°C) and grease a cookie sheet lightly with butter or oil.
2. 2. Drain 5 oz of spinach thoroughly to remove excess moisture, then chop finely.
3. 3. In a mixing bowl, combine 1/2 lb cottage cheese, 1/4 lb crumbled feta cheese, the chopped spinach, 1 egg, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined.
4. 4. Melt 2 tbsp butter in a small bowl. Place one sheet of phyllo dough on a clean cutting board and brush it lightly with the melted butter.
5. 5. Cut the phyllo sheet into strips approximately 3 inches wide. Place 1 tablespoon of the spinach and cheese filling at the bottom of each strip.
6. 6. Fold the phyllo strip into a triangle shape by bringing one corner of the strip up and across the filling, then continue folding in a triangular pattern until the strip is fully wrapped.
7. 7. Arrange the triangles on the greased cookie sheet and bake in the preheated oven for 15 to 20 minutes, or until golden brown and crispy.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy your spinach and feta phyllo triangles warm!