Ingredients
FILLING
- 2 tbsp olive oil
- 280 g (10 oz) fresh baby spinach (see note 1 for using frozen spinach)
- 6 spring onions (scallions), finely sliced
- ½ bunch fresh dill, finely chopped
- ½ bunch fresh mint, finely chopped
- 2 eggs (see note 2)
- 375 g (13 oz) fresh ricotta
- 200 g (7 oz) Greek feta, crumbled
- ⅔ cup (40 g) panko breadcrumbs (see note 3)
- ½ tsp sea salt flakes
- ¼ tsp cracked black pepper
PASTRY
- 4 sheets frozen puff pastry, partially thawed
- 1 egg, whisked (see note 2)
- Sesame seeds, to sprinkle on top
- Sea salt flakes, to sprinkle on top
TO SERVE
- Lemon wedges
- Fresh dill sprigs
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Heat the olive oil in a large, deep frying pan over medium–low heat. Add the spinach and cook for 2–3 minutes until wilted. Set aside to cool.
- To a large bowl, add the spring onion, dill, mint, eggs, ricotta, feta, panko breadcrumbs, salt and pepper.
- Once the spinach is cool enough to handle, squeeze out any excess moisture using the back of a spoon, or your hands. Transfer the spinach to a cutting board and finely chop.
- Add the spinach to the cheese mixture and stir it through until well combined.
- Cut each of the puff pastry sheets into 4 even squares. You will have 16 squares in total.
- Using a spoon or a measuring cup, scoop roughly ⅓ cup of the cheese and spinach mixture into one corner of each of the squares. Don’t go right to the edges (leave at least a 1 cm/1/2 inch border). Fold the puff pastry in half to create triangles. Press the puff pastry edges together using your fingers to enclose the filling.
- Place the triangles on a baking tray lined with baking (parchment) paper. Use a fork to press down along the edges of each of the triangles to seal them closed. Make sure the triangles aren’t touching each other – use two baking trays if needed.
- Use a pastry brush to brush the tops of the triangles with the whisked egg.
- Sprinkle the triangles with sesame seeds and sea salt flakes.
- Bake for 20–25 minutes or until golden. If using two baking trays, place one tray in the top and one tray in the bottom of the oven. Swap the trays halfway through cooking.
- Serve with lemon wedges and fresh dill sprigs.
Notes
Note 1 – You can use frozen spinach instead. Thaw it first and make sure you squeeze out any excess moisture before adding it to the mixture.
Note 2 – The eggs add moisture and richness to the mixture, but can be left out completely. Use olive oil spray to spray the pastries prior to baking instead of egg.
Note 3 – Regular breadcrumbs can be used or you can leave them out completely. However, use only 1 egg in the mixture if you choose to omit the breadcrumbs.
Make ahead
Prepare in advance – You can prepare the filling a day ahead and store it in an airtight container in the refrigerator.
Assemble and freeze – Assemble the triangles and place them on a baking tray. Do not brush with the egg mixture or sprinkle with sesame seeds and salt. Freeze them for an hour until firm, then transfer them to a freezer-safe bag or container for up to 2 months. Bake directly from frozen, brushing them with the egg and sprinkling with the sesame seeds and salt just prior to cooking. Add a few extra minutes to the baking time.
Bake ahead – Bake the triangles as instructed and let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 200°C (400°F) (180°C/350°F fan-forced) for 5–7 minutes.
Leftovers
Storage – Store any leftover cooked pastries in an airtight container in the refrigerator for up to 3 days.
Reheating – Reheat the pastries in an oven at 200°C (400°F) (180°C/350°F fan-forced) for 5–7 minutes or until warm and crisp. You can also reheat them in a sandwich press! They will be flatter, but taste just as delicious.
Freezing leftover – Allow the pastries to cool completely, then place them in a single layer on a baking tray to freeze for 1–2 hours. Transfer them to a freezer-safe container or bag. Reheat in the oven from frozen at 200°C (400°F) (180°C/350°F fan-forced) for 10–15 minutes until heated through and crispy.
Avoid microwave – Reheating in the microwave may make the pastries soggy. Use the oven for best results – or eat them cold!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: appetisers, mains, vegetarian, quick and easy
- Method: baking
- Cuisine: greek