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.
- 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.