These deliciously aromatic Mediterranean Triangles will help brighten up your days, now the clocks have just gone back and it is dark and cold with winter just around the corner. They are stuffed full of summer flavours - sun dried tomatoes, basil, pine nuts and feta, so that you can almost imagine you are sitting in a local restaurant in a far sunnier place. They are quick to make, so why not double up the recipe and make some for now and some for the freezer - then you can transport yourself to that sunny place whenever you feel the need.
Ingredients - makes 20
80g baby spinach leaves
3 spring onions, chopped
2-3 sun dried tomatoes, depending on size, chopped
2 tbsp pine nuts
40g feta, crumbled (Waitrose Essential Feta is vegetarian)
3 tbsp shredded fresh basil
Seasoning to taste
4 chilled filo sheets
30g melted butter
Wilt the spinach leaves in a saucepan over a medium heat. When cool enough to handle, squeeze out the water and chop the spinach.
Mix all the ingredients well together, taste and season if necessary.
For the filo:
Cut the filo sheets into strips, approximately 5cms wide (approximately 5 from each sheet). Also cut small squares (about 5cms x 3cms) to reinforce the filo parcels. Keep the filo covered with either a damp tea towel or cling film when not working with it. It dries out very quickly.
Brush a strip of filo with melted butter, place the extra square at the bottom of the strip and brush this too. Put a teaspoonful of the filling on the square and start to fold up making triangles all the time to the top and enclosing the filling. Brush with more melted butter and place on baking sheet with the final fold underneath. Cover until ready to cook or freeze.
Cook 10 mins at 180°c. Turn half way to help the browning.
Cook from frozen for 10/12 minutes, as above. Check they are piping hot before serving.