I’m always trying to use up what’s left in the bottom of our vegie crisper each week… Inevitably, there’s a few zucchinis, some silverbeet and packets of leftover baby spinach that are looking a little sad and sorry for themselves. Getting my kids to eat these leafy greens can be a struggle – they get thrown into pastas with roasted vegies – but if I was to serve them up as is, well, they would just get pushed around their plates.
One way that will guarantee that they WILL be eaten is if they get wrapped in pastry! These triangles that I make with filo pastry and a mixture of feta and ricotta cheese, packed with herbs like dill and mint, are delicious – and because they are wrapped in pastry, will be eaten by my girls every time.
• 1 packet filo pastry
• 1 packet baby spinach
• 1 small brown onion, finely diced
• 2 cloves garlic, minced or diced
• 1 leek, finely sliced
• 1/2 packet frozen peas
• 250g ricotta cheese
• 200g feta
• 1 bunch dill, finely chopped
• 1/2 bunch mint, finely chopped
• Zest 1 lemon
• 100g butter, melted
• Salt & pepper
• Sesame or poppy seeds (optional)
1. Pre-heat oven to 200°C. Lightly fry onion with leek, salt and pepper, until soft.
2. Add in the rest of the ingredients. Mix until cooked through and set mixture aside to cool.
3. Add the mixture into a mixing bowl with chopped dill, ricotta and feta, mixing well. Check seasoning and adjust according to taste.
4. Roll pastry out onto a bench and cut into squares. Butter 3 sheets and place one over the other. Add 1 tsp filling and roll up. Place onto a baking sheet and add some more melted butter. Top with sesame or poppy seeds, or leave plain.
5. Bake in pre-heated oven until golden-brown. Serve immediately.
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.