Spinach filled phyllo pastry triangles
1 box phyllo pastry
±200ml melted butter for brushing
1 bunch spinach, washed, chopped, steamed and squeezed dry
30ml cooking oil
1 med onion, finely chopped
10ml garlic paste
5ml peri peri
100ml fresh parsley, finely chopped
250g crumbled feta cheese
Pepper to taste (Do not add salt)
Sauté onion with garlic in oil and combine all filling ingredients. Work on greaseproof paper. Place one sheet of phyllo pastry on paper and brush with melted butter. Cover with a second piece of phyllo pastry and repeat once more (three sheets). Cut into 6cm wide continuous strips, using a pastry wheel or a sharp knife. Place a teaspoon of filling at the base of each strip and fold into triangles. Brush with butter and bake on a greased baking tray at 200ºC for 15-20mins or until lightly golden. Allow to cool before serving.
NB: While working with phyllo pastry, cover sheets not in use with a damp cloth to prevent pastry from drying. Use Spray & Cook instead of butter for a healthy alternative cooking method.