Spinach Triangles

September 11, 2019

Tasty and easy,  this recipe is the perfect World Cup Crowd Pleaser when you need to whip up something relatively fast to feed your friends during the late night matches.


Don't forget to tell us your fave #WorldCupCrowdPleaserRecipe to be in the running for a $500 voucher from the official ALL BLACKS online store. See here for details https://nuttelex.com/nz/world-cup-crowd-pleaser-recipes-competition/


1 bunch silverbeet or spinach (washed)

1 bunch shallots, cleaned and sliced thinly

6 sprigs of chopped dill (or half a bunch if its generous in size)

1/2 bunch chopped parsley

1 packed fillo pastry

250 g crumbled greek feta

2 large eggs (or egg replacer)

1/2 tsp pepper

75 g melted Nuttelex plant based butter

sesame seeds & poppy seeds for sprinkling over the top


1Pre-heat oven to 180 degrees.

2In a pot of boiling water, blanch the silverbeet/spinach. Allow to cool, then shred finely with a knife and place in a bowl.

3Add shallots, dill, parsley, fetta, pepper, and eggs. Mix well with a fork so mixture comes together.

4Brush 3 sheets of pastry with melted Nuttelex. Stack one over the top of other and cut into 3 long strips. Add a tablespoon of mixture & fold the end over filling to form a triangle continue folding up the strip of filo to the end

6Place on trays lined with greaseproof paper leaving some space between pieces. Brush tops with melted NUTTLEX butter & sprinkle with sesame & poppy seeds.

7Bake in the oven for 30 minutes until golden brown. Serve with lemon wedges.