Spinach and date filo triangles recipe

  • Serves 6
  • 30 mins to prepare and 35 mins to cook
  • 244 calories / serving
  • Freezable
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spinach date filo triangle HERO

Preheat oven to Gas Mark 6, 200ºC, fan 180ºC. To make the filling, place a baking tray in the oven to heat. Put the spinach in a bowl and pour over boiling water to wilt the leaves. Drain, rinse in cold water and use your hands to squeeze out all the liquid. Chop and set aside.

Heat the oil in a frying pan over a low heat. Add the onion and garlic and season with salt and pepper. Cook for 10 minutes until soft and golden, then add the spinach, paprika and cumin seeds. Cook for 5 minutes. Stir in the pine nuts and dates then transfer to a bowl to cool.

Brush a sheet of pastry with butter then slice vertically into 3 strips. Cover remaining pastry with a damp tea towel. Place a heaped teaspoon of filling at the bottom left side of the strip.
 

Gently take the lower right corner of the pastry and fold it over and up to cover the filling. You should now have a triangle left at the bottom of the pastry strip.
 

Take the lower tip of the triangle, fold over and up. Continue folding, then brush with butter.
 

Repeat with the remaining ingredients. Place the finished triangles seam-side down on a preheated tray; bake for 15 minutes or until golden brown.
 

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  • Ingredients

  • 100g (3½oz) spinach
  • 2tbsp olive oil
  • ½ onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • ½tsp smoked paprika
  • ¼tsp whole cumin seeds
  • 1½tbsp pine nuts, toasted
  • 3 medjool dates, pitted and chopped
  • 4 sheets filo pastry, each sheet measuring 19.5x46cm, halved widthways (if your sheets are smaller, use 8)
  • 50g (2oz) butter, melted, for brushing
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  • Energy 1017kj 244kcal 12%
  • Fat 13.8g 20%
  • Saturates 5g 25%
  • Sugars 6.8g 8%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 25.8g Protein 4.2g Fibre 2.4g

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