Spinach and feta filo triangles

Ingredients

For 1 serving

• Phyllo dough2
• Spinach175 g
• Feta45 g
• Spring onions18 g
• Dill4 g
• Extra virgin olive oil2 teaspoons

Contains: gluten, lactose,

In season: October – April

Method

1. Heat the oven to 190 °C (conventional). Wash the spinach and put it, still wet, in a frying pan over medium heat for 2–3 minutes, stirring, until wilted.
2. Drain, let it cool slightly, squeeze it hard in your hands and roughly chop it; a wet filling would make the filo soggy.
3. Thinly slice the spring onions, chop the dill and mix them into the spinach with the crumbled feta.
4. Brush the filo sheets with olive oil, stack them and cut lengthways into 3 strips; keep the filo you're not using under a damp tea towel, as it dries out quickly.
5. Put a spoonful of filling at the bottom of each strip and fold it over into a triangle repeatedly to the end; brush the tops with the remaining oil.
6. Bake the triangles on a lined baking tray for 15 minutes, until golden and crisp.