Spinach and Feta Filo Triangles (with Poppy Seeds)
Crispy on the outside and savory inside, these spinach and feta filo pastries are quick to assemble and perfect for snacks, appetizers, or light meals.
Ingredients
- 1 egg
- 125 ml (1/2 cup) milk
- 125 ml (about 1/2 cup) vegetable oil
- 2 tablespoons water
- 1 teaspoon salt
- Spinach (cooked)
- Feta cheese
- Salt and pepper (to taste)
- 3 sheets (or rolls) filo dough
- Poppy seeds (for topping)
- 1 egg yolk (for brushing)
Preparation
- Make the liquid mixture. In a bowl, whisk together the egg, milk, vegetable oil, water, and salt until well combined.
- Layer the filo. Lay out one sheet of filo dough and drizzle a small amount of the egg-milk mixture over it. Spread it gently across the entire surface.
Repeat with two more sheets to create 3 layers in total. - Prepare the filling. Mix the feta with the cooked spinach. Season with salt and pepper to taste.
- Add the filling. Spread the spinach and feta mixture evenly over the layered filo.
- Roll and shape. Roll the filo tightly from one end to the other to form a long strip. Cut the strip into triangles.
- Bake. Place the triangles on a baking sheet. Brush the tops with egg yolk, sprinkle with poppy seeds, and bake at 180°C (356°F) for about 15 minutes, or until golden and crisp.
