I have had many variations of these Spinach and Feta Pastry Triangles over the last few years. In Lebanon they are known as a Spinach and Feta Fatayer, in Bulgaria as Banitza, in Turkey as Borek, and in Greece as Spanakopita.
I brought these little pastry bites to a garden party of some friends of ours and they were gone in no time and were highly praised. I also served them as part of a Mezze buffet at one of my husband’s birthday dinners with the same effect. They are seductive and addictive. I try to restrict myself to only making it when I have other people to feed because once I start on them, I won’t stop until the last crumb is gone.
The taste is hard to explain – it is almost sweet (pastry and spinach) and salty (feta). You get a combination of textures with the crumbly, crispy pastry layer on the outside, and inside filled with the moist and creamy spinach and feta mixture.
Also it is surprisingly quick and easy to make. You can prepare them the day before and they are also perfect for vegetarians.
- 2 packs of filo pastry (about 500 gr)
- 300 g chopped spinach (I used frozen spinach)
- 200 g feta cheese, roughly crumbled
- 1 small red onion, finely chopped
- 2 eggs
- 1 table spoon olive oil
- Heat the oil in a pot, and fry the onion until slightly browned.
- Add the (defrosted) spinach and cook for another minute.
- Place the spinach in a colander and drain the liquid.
- Whisk one egg, add the feta and mix together with the spinach and onion mixture.
- Now roll out the pastry and divide into approx 10 cm squares.
- Fill with mixture, and fold over. With a fork press the edges of the triangle. This gives leaves a nice pattern, but also ensures the parcel will not come undone while baking.
- Whist the other egg in a bowl and use a brush to coat the triangles in the egg mixture.
- Place in the oven and back at 175 degrees Celsius for around 20 minutes until the triangles are golden.
- Makes approx 25 triangles.