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Spinach and Feta Filo Triangles | One Pot Chef

Spinach and Feta Filo Triangles | One Pot Chef



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Spinach and Feta Filo Triangles are a light and delicate pastry snack that everyone will love. Spinach is combined with garlic and onions. This filling is enveloped in layers of light Filo Pastry and baked until golden and crisp. Perfect for lunch or as party food – give it a go!

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=================
RECIPE FACT SHEET
=================

INGREDIENTS IN THIS DISH:

2 Bunches of Spinach Leaves (about 300g)
1 Small Brown Onion (chopped)
2 Cloves of Crushed Garlic (about 2 teaspoons)
100g Feta Cheese
Olive Oil
Salt and Pepper
1 Tablespoon of Lemon Juice
100g of Butter (melted)
12 Sheets of Filo Pastry (thawed)

Preparation Time: About 20 minutes
Cooking Time: About 25 minutes

MAKES 12 TRIANGLES

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

More cooking videos at:
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Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.

source

View Comments (45)

45 Comments

  1. Observer Link

    March 29, 2016 at 2:14 pm

    Spinach feta and filo pastries are my downfall! I love them so much!

  2. Kaitlin Gardner

    March 29, 2016 at 2:14 pm

    i get these at my aunts restaurant. they are so delicious.

  3. marye38

    March 29, 2016 at 2:14 pm

    Ina Garten makes them this way. so good!!

  4. eyeOOsee

    March 29, 2016 at 2:14 pm

    Mmmmmmmmm….Thank you for sharing!! :-)

  5. Justine Brabante

    March 29, 2016 at 2:14 pm

    can u use a tasty shredded cheese

  6. Sara Diaz

    March 29, 2016 at 2:14 pm

    I LOVE these. Thank you

  7. Katiee Gloria

    March 29, 2016 at 2:14 pm

    I don't know where to write this but I have been looking for a very easy very creamy 'creme of mushroom soup' please please please!! I have seen lots of youtuber do it but not they way I like it… Cause its my FAVORITE soup in the world!!!!!

  8. myworldyourmusic11

    March 29, 2016 at 2:14 pm

    These are delicious with a capital D. You've described how to make them in an easy
    to follow manner.and your tip about covering the filoux pastry with a damp cloth is spot on.And the best thing of all is that they're so easy to bake.There are other things
    people add,but these are the best.Excellently explained,each step brilliantly shown,
    and I'd recommend these to anyone;guaranteed they will want to try them again.10/10

  9. weetbixgirl

    March 29, 2016 at 2:14 pm

    Ooooh, that crackle noise when u bit into it!!!!! Yummmm :)

  10. Martina Anti Blabla

    March 29, 2016 at 2:14 pm

    hellas!

  11. Patricia McCormick

    March 29, 2016 at 2:14 pm

    Thank you so much. They were so delicious!!!

  12. madhousewifenz

    March 29, 2016 at 2:14 pm

    I made these for dinner yesterday, so simple and delicious. Thanks for sharing!

  13. videosfunny101

    March 29, 2016 at 2:14 pm

    One pot of weed chef.

  14. BaileyPenn

    March 29, 2016 at 2:14 pm

    New to this page.  Where do i find the recipe amounts?

  15. RICHARD ONG

    March 29, 2016 at 2:14 pm

    whatever the name is…. ITS AWESOME!!!!!!!

  16. lilly H

    March 29, 2016 at 2:14 pm

    Can we use wonton papers instead, and once we cut the filo sheet into strips can we cut it in half so it's not so thick?

  17. Iwanna Kou

    March 29, 2016 at 2:14 pm

    spinach and feta is called spanakopita in greece,it's awesome love it!

  18. Elena Koleva

    March 29, 2016 at 2:14 pm

    Wow you have really beautiful eyes:)

  19. Lilly Smith

    March 29, 2016 at 2:14 pm

    Can i use flaky pastry for this recipe?

  20. gail justham

    March 29, 2016 at 2:14 pm

    The filo pastry works best for this recipe, where texture, appearance and flavor are considered. Excellent combination of all three. Yummy!

  21. OnePotChefShow

    March 29, 2016 at 2:14 pm

    No. Filo is ultra thin sheets of pastry. Puff Pastry is is pastry folded over on itself several times to make a single sheet with several layers 😉

  22. Mimie AQ

    March 29, 2016 at 2:14 pm

    is filo the same thing as puff pastry ?

  23. OnePotChefShow

    March 29, 2016 at 2:14 pm

    This dish has many names all over the world 😉

  24. Roni Reeves

    March 29, 2016 at 2:14 pm

    They're called borekas, not triangles lol.

  25. Candystrap

    March 29, 2016 at 2:14 pm

    Delish! but looks like allot of fuss haha!

  26. scanline

    March 29, 2016 at 2:14 pm

    even better with peperoni in them

  27. mn chaos

    March 29, 2016 at 2:14 pm

    this is called spanakopita. My grandparents make them all the time. You could make them with a mixture of cheeses, like feta with ricotta; their called tyropita. This is a good recipe. I like to put more feta and lemon but that's just my taste.

  28. OnePotChefShow

    March 29, 2016 at 2:14 pm

    Use any cheese you like. Grated cheddar cheese would be lovely 😉

  29. alexis gedigian

    March 29, 2016 at 2:14 pm

    Are there other cheeses you could substitute for feta?? I am not a big fan of it.

  30. Pathrissia

    March 29, 2016 at 2:14 pm

    Yay. Its greek. I make them too

  31. OnePotChefShow

    March 29, 2016 at 2:14 pm

    Thanks for letting me know! Corrected 😉

  32. Novacose

    March 29, 2016 at 2:14 pm

    I don't think you put the feta cheese on the recipe list in the description

  33. nusense12345

    March 29, 2016 at 2:14 pm

    This is fucking yummy

  34. OnePotChefShow

    March 29, 2016 at 2:14 pm

    Once assembled, cover with a double layer of plastic wrap and chill until required. Then bake as described 😉

  35. Katrina Mangual

    March 29, 2016 at 2:14 pm

    If I wanted to being this over a party, how can i keep it warm? Or reheat it up??

  36. Ricky S.

    March 29, 2016 at 2:14 pm

    one pot chef rules!

  37. BuddhaBelly

    March 29, 2016 at 2:14 pm

    nice thanks

  38. matthew adams

    March 29, 2016 at 2:14 pm

    o my gosh thos look so good!

  39. Marietta Strataki

    March 29, 2016 at 2:14 pm

    i am greek and this is beautiful nice..here we call it 'spanakopita'

  40. OnePotChefShow

    March 29, 2016 at 2:14 pm

    Certainly, feel free to change the fillings to suit your own taste 😉

  41. J Riddle

    March 29, 2016 at 2:14 pm

    Couldn't I substitute the spinach and onion for possibly a lamb and mint filling? Just curious 😀

  42. Deathofblades

    March 29, 2016 at 2:14 pm

    Indeed. Quite a lot of Greek dishes are known to use phyllo dough such as the Baklava's which are divine!

  43. autumnharvestfairy

    March 29, 2016 at 2:14 pm

    Thank you! They look absolutely yummy. 😀

  44. Deathofblades

    March 29, 2016 at 2:14 pm

    Yes they are.

  45. Patricia Murray

    March 29, 2016 at 2:14 pm

    You could even add pine nuts, or walnuts if you wanted! 🙂 looks really yum.

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