Spinach triangels would have to be one of my favourite dishes and this is the tastiest recipe I’ve ever tried. I remember my friend Mally serving them out at a her beautiful Nadia Retreat Centre at Bilambil Heights many years ago. I was so impressed that I had to have the recipe and I’m finally getting around to sharing it with you. Thanks Mally!
puff pastry sheets, cut into 4 squares
1 bunch silverbeet
3 tablespoons oil
1 tablespoon garlic, crushed
¼ cup chopped fresh oregano
¼ cup chopped fresh basil
½ teaspoon coarse ground black pepper
1 teaspoon mixed herbs
1 cup finely chopped onion
¾ cup feta cheese
¾ cup cream cheese
¼ cup toasted pine nuts
3 tablespoons arrowroot
¼ cup water
- Preheat oven to 200°C. Wash and chop silverbeet finely. Heat the oil and add garlic, onion, oregano, basil, pepper and mixed herbs. Cook until the onion is tender. Add silverbeet and lightly steam.
- Crumble feta and cream cheese into the silverbeet mix. Add pine nuts. Melt the cheeses and mix thoroughly.
- Combine the arrowroot with water and add to the silverbeet mixture, stirring until it thickens. Cool for 15 minutes.
- Place some mixture in the centre of each pastry square. Fold pastry over and seal edges firmly to form triangles. Baste with milk and sprinkle with sesame seeds if you’d like. Bake until golden brown and crisp.