Spinach & ‘Feta’ Filo Triangles

Filing

1. Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
2. Fry the onions with some oil, on a low heat, until they start to go translucent.
3. Add the garlic and fry for a further minute.
4. Add the frozen spinach and stir through so it is well incorporated with the onions and garlic.
5. Transfer the mix from the frying pan into a mixing bowl. Let it cool.
6. Once cool, add a handful of chopped dill, sea salt, and lemon zest and juice and mix thoroughly.
7. Finally, add the vegan ‘feta’ and mix. Your filling is now ready.

Filo Roll

Tip: When not being used, cover the filo pastry sheets with a clean, damp tea towel so that it doesn’t dry out.
Tip: The parcels can be frozen when raw and cooked from frozen at a later date.

1. Layer 4 sheets of filo pastry directly on top of each other.
2. Brush olive oil between the layers to help the layers stick and to brown the pastry when cooked.
3. Slice the pastry into three, even, vertical strips.
4. Spoon about 3 teaspoons of filling onto the bottom right hand side of one of the strips (one strip contains four layers of pastry).
5. Fold the bottom corner over the pile of filling to create a triangle shape.
6. Continue to fold the pastry over into triangles until the strip is completely used.
7. Stick down the end and glaze the rest of the triangle with olive oil.
8. Sprinkle black sesame seeds on top.
9. Repeat this process 6 times (to make 6 parcels in total). You will need to repeat the filo pastry layering process again as you will get three parcels out of each three layers.
10. Put on a lined baking tray and cook for 15-20 minutes or until golden brown and crispy.