Spinach and Cheese Fold Overs

Cooking Time:   1-1.5 Hour

                                                                                          Servings: 6 people

Makes: approximately 16 triangles

My kids do this weird thing where they will freak out if they see a single herb in a pot of pasta but then on the other hand devour a chunk of spanakopita…. I just love how weird kids are. Anyway here is the recipe and I am not kidding I seem to change things up every time I make it so I have added some tips and suggestions below.

spinach and cheese fold overs

Ingredients:

 

500grams fresh ricotta

500grams frozen spinach, thawed and liquid squeezed well
1 cup finely sliced spring onions

1/2 cup finely chopped flat leaf parsley

3 cloves of garlic, crushed

1 tablespoons dried dill

1/2 teaspoon ground nutmeg

100grams crumbled feta cheese

1 teaspoon salt

1/2 teaspoon cracked black pepper

375grams filo pastry sheets

150grams salted butter, melted

1-2 tablespoons of sesame seeds/nigella seeds/poppy seeds

 

Method:

  1. Pre heat oven at 200C fan forced. In a large mixing bowl combine ricotta, spinach (please ensure excess liquid has been squeezed out well), spring onions, parsley, garlic, dill, nutmeg, feta, S&P. Mix well using hands.
  2. To stuff, take filo pastry out of box and lay on the bench (I like to cover my filo pastry with a damp tea towel to prevent the pastry from cracking and drying out). Take one sheet of filo pastry and butter the whole surface, fold in half lengthways. Place 2-3 tablespoons of spinach and cheese mixture on the bottom centre. Brush the remainder of the surface lightly with more butter and fold pastry over the mixture into a triangle. continue to fold the filo into triangles until you reach the top.
  3. Place triangles on a lined baking tray and butter the surface. Sprinkle with your choice of sesame seeds, poppy seeds or nigella seeds
  4. Bake uncovered for 15-20 minutes or until golden and cooked.

 

Tips & Substitutions:

  1. Fresh silverbeet spinach leaves can be used, finely slice 4 cups worth if replacing frozen spinach
  2. Shredded mozarella and/or cheddar can also be added to this mixture. I would add an additional 1/2 cup.
  3. Fresh thyme could also be added to this mixture, I would add 3 tablespoons of thyme leaves.
  4. Fresh dill could be used to substitute the dried dill. I would replace dried dill amount with 1/3 cup of finely chopped fresh dill.
  5. Puff pastry can be used to substitute filo pastry. Simply cut one sheet of puff into 4 squares, add 2-3 tablespoons of the spinach and cheese mixture in the centre of each square and fold over into a triangle shape. Seal by pressing edges with a fork.
  6. These can be frozen for up to 3 months. Please freeze initially on a lined baking tray for a minimum of 4hours before transferring to a large zip lock bag or container. To cook, simply bake straight from the freezer on a lined baking tray at 200C fan forced for 30-40minutes or until golden and cooked through.

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