Samos Spanakopita Triangles
In the 70s there were a few Greek restaurants in Adelaide and cafes. One of my favourite cafes served red and white wine on Sunday in coffee cups before Don Dunstan liberalised the liquor laws and opening hours. It was extremely popular with young people and it introduced Greek foods to a new generation. Tess Mallos 1979 “The Complete Middle East Cookbook’ inspired me to cook Greek Food as did Kate who had run one of the first restaurant in suburban Canberra in early 1970s at the height of the Whitlam revolution. Again, unique tastes that were a far cry from the meat and three veg regime of 1960s Australia. Enjoy!
Ingredients
750gms fresh spinach or 2 250gm frozen spinach leaves
1 cup of finely chopped spring onions
2 cups of crumbled good feta
¼ cup olive oil
Melted butter or oil for basting
1 cup of grated parmesan cheese
1/4 cup of fresh dill
3 eggs beaten
Salt and pepper
½ teaspoon ground nutmeg
Salad accompaniment
Cup Greek yoghurt
2 cloves of minced garlic
Salt and pepper
One diced small Lebanese cucumber or 5cm of continental cucumber
2-3 tablespoons of finely cut mint
Method
Put cup of Greek yogurt into bowl, add 2 minced garlic cloves and finely chopped cucumber pieces, curt up mint, salt, and pepper
Cost $15 (2020) about 24 triangles
Per Serve $60c
Time 1hr
Method
Either cook fresh spinach or defrost and drain /squeeze the spinach and put it in a large mixing bowl.
Add oil and spinach, spring onions, herbs, oil, nutmeg and mix well with Salt and pepper.
Take a sheet of filo pastry and paste with oil or melted butter. Add two more sheets basting as you go.
Cut either into 4 or 5 rectangular strips from the sheets.
Add 1-2 spoon full of the spinach mix. Make a triangle from the bottom by folding the side in to form a small triangle shape. Repeat this folding into triangles up until to complete the triangle, baste with oil/butter and put on baking tray.
Heat oven to 180°C and put the tray into it. Check at 15 minutes. If it is starting to brown take it out. If not continue checking until it is slightly brown.
You must be logged in to post a comment.