With the bad weather that winter imposes on us, we cook a lot of soups and vegetables to warm up and it's quite normal. For a change, I decided to make a recipe with vegetables: no soup but ... bricks!
You can do it with what you want, it's always very apreciated thanks to its crispness and benefit to the person who cooks : it's extremely simple and quick to make. Today I decided to make it with spinach and feta. The recipe is from the book Apéro published by Marabout (the editor I prefer !).
If you can, try to take fresh spinach, it will be tastier and the taste of feta will not take over. You can also vary the size of your triangles if you prefer to serve for the appetizer !
Cook & enjoy !
For 8 units
Ingrédients
- 1 kg of spinach (fresh, otherwise take a little less)
- 60 ml olive oïl
- 1 onion, chopped
- 10 green onions chopped
- 20 g chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 large pinch of ground nutmeg
- 35 g grated parmesan
- 150g crumbled feta
- 90 g ricotta
- 4 eggs, lightly beaten
- 40 g melted butter
- 1 tablespoon olive oil extra
- 12 sheets of bricks
Instructions
1. Cut the stems of spinach. Wash the leaves, chop roughly and put them in a large pan by covering them with a little water . Cover and simmer over low heat 5 minutes until the leaves are wilted . Drain them , then let them cool. Wring it well to remove excess water.
2. Heat oil in a pan and fry the onion over low heat 10 minutes. Add the onions and cook 3 minutes. Remove from heat . Stir in the spinach, parsley , dill, nutmeg , parmesan , feta , ricotta and eggs. Season well .
3. Preheat oven to 180 degrees. Mix the butter and extra oil . Cover the filo pastry with a damp cloth and brush each with the mix of butter and oil , then stack them and cut them in half lengthwise .
4. Place 4 tablespoons of filling on the corner of each half sheet . Fold dough over the filling to form a triangle . Fold the triangle as many times as possible. Brush with remaining butter mixture and oil and place in oven for 20 minutes until it becomes golden brown.
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1. Cut the stems of spinach. Wash the leaves, chop roughly and put them in a large pan by covering them with a little water . Cover and simmer over low heat 5 minutes until the leaves are wilted . Drain them , then let them cool. Wring it well to remove excess water.
2. Heat oil in a pan and fry the onion over low heat 10 minutes. Add the onions and cook 3 minutes. Remove from heat . Stir in the spinach, parsley , dill, nutmeg , parmesan , feta , ricotta and eggs. Season well .
3. Preheat oven to 180 degrees. Mix the butter and extra oil . Cover the filo pastry with a damp cloth and brush each with the mix of butter and oil , then stack them and cut them in half lengthwise .
4. Place 4 tablespoons of filling on the corner of each half sheet . Fold dough over the filling to form a triangle . Fold the triangle as many times as possible. Brush with remaining butter mixture and oil and place in oven for 20 minutes until it becomes golden brown.
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