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Spinach and cheese triangles.

Spinach and cheese triangles.

You have most likely tried these goodies before but these will go down great with the kids as a change from sandwiches in the school lunchbox.


  • 1/2 packet filo pastry
  • 1 large bunch silverbeet (spinach) stalks removed chopped, steamed, drained or 1 cup frozen spinach, thawed
  • 2 eggs, lightly beaten
  • 250 g ricotta
  • 125 g fetta, crumbled
  • 2 tbs finely grated parmesan chese
  • 1 tsp oregano (dried or fresh)
  • 1/2 tsp grated or powdered nutmeg
  • 80g melted butter (or canola spray)
  • poppy seeds (optional)


Preheat oven to 180 degrees celsius.

Slightly wet a teatowel. Remove your filo from the packaging and place in the teatowel to avoid it drying out.

Take out the amount of filo you are going to use, cut it into 3 -4 equal strips depending how big you'd like your triangles.

Take one strip and brush with butter, or spray with canola. Place another piece on top and repeat.

Place about 1-2 tablespoons of mixture on the filo and fold up the corner to the side, continue to fold until you get your triangle.

Place on a greased tray, brush or spray slightly on top and sprinkle with poppyseeds.

Bake for about 15 minutes until golden brown on top. Suitable to freeze for up to 1 month in an airtight container or similar.

Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills

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