I am very fond of spinach pies. And they did such a  fabulous job serving as  vehicles of spinach to  my kids’ hungry tummies.  A family favorite, they remain. The filling is the same as in the spinach pie recipe I posted already, only this time I distributed the filling to individual triangles.

Recipe

Ingredients

• 4-5 tablespoons olive oil or butter
• 8 thinly sliced spring onions
• one bag frozen chopped spinach (half a kilo/one pound)
• 1 1/2-2 cups milk
• salt, pepper
• 1 cup chopped parsley & dill mixed
• 4 eggs beaten
• 1 cup bread crumbs (plain)
• 2 cups grated Parmesan
• 3 packets of puff pastry squares, 10 squares in each packet
• sesame seeds

How to make: Put oil or butter in a deep pan. Saute the sliced spring onions for about 4 minutes. Add the spinach and saute for another 5 minutes. Add the milk, cover and cook in low heat for 15 minutes.  When done, turn off the heat  add salt, pepper,  dill & parsley, cheese & bread crumbs, and finally the eggs –in this order, mixing well after each ingredient is added. I use a rolling pin to  very slightly flatten  the puff pastry squares (defrosted). I line 3 pans with aluminum foil or parchment paper to make washing  easy. No oil or fat is needed  even if you don’t line the pans.  I lay one  big teaspoonful of the spinach filling in the center of each square and then fold into a triangle. See photo. Then I pinch the edges with a fork and place the triangle on the pan.  Then, I brush some water over the top and sprinkle lots of sesame seeds. This is a big recipe, enough for 30 squares,  so you’ll have to cook them in batches.  Pre-heat the oven and cook them at  385 F or 190 C oven for about 40 minutes or until golden.