Spinach and Feta Filo Triangles
Spinach and Feta Filo Triangles, with measured ingredients and a clear cooking method. Serve with Witbier for a relaxed ProjectBeer table.
appetizer · Serves 6
Spinach and Feta Filo Triangles
Bring spinach and feta filo triangles to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Witbier when the food is ready.
Ingredients
Serves 6
200 g spinach
150 g vegetarian feta, crumbled
6 filo sheets
50 g butter, melted
2 spring onions, sliced
1 egg
1/4 tsp nutmeg
1/4 tsp black pepper
Instructions
Heat oven to 200°C, 180°C fan. Wilt spinach for 2 minutes, cool, squeeze dry and chop.
Mix spinach, feta, spring onions, egg, nutmeg and pepper. Keep unused filo covered with a slightly damp tea towel.
Brush a filo sheet with butter and fold lengthways into thirds. Put filling at one end and fold repeatedly into a triangle. Repeat with remaining sheets.
Brush with butter and bake on a lined tray for 20–25 minutes until golden and hot in the centre.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Witbier. Citrus peel and coriander notes echo fresh herbs and lemon, while soft wheat character avoids overwhelming the food. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.