Spinach and Feta Triangles

A baking tray with three golden brown cooked spinach and feta triangles A skillet filled with spinach and feta filling. A skillet filled with bright green spinach speckled with white onion.
Recipe Origin European
Rating
No Reviews
Servings 6
Preparation 45 min 00:45
Cook 30 min 00:30
Ready in 1 hour15 min 01:15
Difficulty Experienced
Cooking Method Bake
Ingredients Cheese Vegetable
Equipment Camp Oven Cast Iron Skillet
Recipe Type Appetizer Dinner Finger Food Morning Tea Supper
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A baking tray with three golden brown cooked spinach and feta triangles A skillet filled with spinach and feta filling. A skillet filled with bright green spinach speckled with white onion.

Spinach and Feta Triangles

Perfect as an appetizer or finger food, are these spinach and fetta triangles that can be baked in a camp oven.

Super popular in the 80’s the feta and spinach triangle finds its origins based around the Greek Spanakopita which is very similar by typically cooked as a single slab then cut into squares to serve.

There are many variations that you can make with this recipe including English-style spinach or baby-style spinach. The feta can be substituted with goat’s cheese or combined with other cheese like parmesan. Often an egg may be stirred through when the feta is added and before baking.

Ingredients

10oz (285g) frozen spinach

1 dash olive oil

1/2 brown onion finely diced

pinch of nutmeg

4oz (115g) crumbelled feta

2 tablespoons butter, melted

1 teaspoon olive oil

12 sheets filo paper

Equipment

baking tray

camp oven

Recipe Directions

  1. In a moderately hot skillet add the olive oil and diced onion then cook until starting to become transparent.

  2. Add the spinach until warm and well mixed with the onion then add the nutmeg and stir through.

  3. Take the skillet off the heat then stir through the crumbled feta.

  4. Preheat the camp oven to 350 degrees F (180 degrees C).

  5. Combine the melted butter and olive oil.

  6. Work with 3 sheets of phyllo at a time and leave the remaining covered with a damp cloth. Brush each sheet with butter, then stack onto the previous one. Cut the phyllo lengthways into 4 strips.

  7. At the end of each strip add 2 tablespoons of the spinach and feta filling. Fold the pastry over the filling to create a triangle holding the filling. Continue to fold the filling over in a triangle until all the pastry is used. Repeat until all the strips and sheets of phyllo pastry are used.

  8. Place the spinach and feta triangles evenly spread on the baking tray(s) then place in the preheated oven and cook for 20 minutes or until golden brown. Serve hot.

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Recipe Origin European
Rating
No Reviews
Servings 6
Preparation 45 min 00:45
Cook 30 min 00:30
Ready in 1 hour15 min 01:15
Difficulty Experienced
Cooking Method Bake
Ingredients Cheese Vegetable
Equipment Camp Oven Cast Iron Skillet
Recipe Type Appetizer Dinner Finger Food Morning Tea Supper
Share: