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Triangular Small Spinach Pies
Ingredients
For 24 pieces:
For the triangles:
12 sheets KANAKI Filo Pastry
60 g white sesame seeds
Olive oil (for brushing)
For the filling:
6 tbsp olive oil
5 spring onions, finely chopped
2 leeks, finely chopped
1 kg fresh spinach leaves
2 tbsp chopped dill
250 g feta cheese, crumbled
2 eggs, lightly beaten
Salt & pepper
Preparation - Steps
For the filling:
Heat the olive oil in a wide pan.
Add the chopped spring onions and leeks. Season with salt and pepper, and sauté for a few minutes.
Add the spinach and sauté for another 2–3 minutes until wilted.
Remove from the heat and let the mixture cool.
Once cooled, add the dill, crumbled feta, lightly beaten eggs, and a bit more pepper. Mix well.
For the triangles:
Lay the filo sheets horizontally, one on top of the other, and cut them vertically into 4 equal strips.
Take one strip, lay it on your surface, and brush it with olive oil.
Place a second strip on top and brush again with olive oil.
Add a spoonful of filling to one end (corner) of the strip and start folding diagonally upwards, alternating sides, to form a triangle.
Repeat the process with the remaining sheets and filling.
Place the triangles on a baking tray, brush the tops with olive oil, and sprinkle with white sesame seeds.
Bake in a preheated fan oven at 180°C (350°F) for about 20 minutes, or until golden brown.