Filo Triangles Filled with Cheese and Vegetables
Ingredients
- For the Pastry
- 300 grams Filo dough (or filo pastry)
- 50 grams butter
- 100 milliliters milk
- For the Filling
- 150 grams Spinach
- 1 onion
- 3 garlic cloves
- 1 walnut-sized piece, fresh ginger
- 1 small, green chili pepper
- 1 Tbsp butter
- 200 grams cream cheese
- 2 Tbsps lemon juice
- 2 Tbsps parsley (finely chopped)
- 1 tsp Cumin
- salt
- fresh cracked peppers
Preparation steps
For the filling, rinse spinach, trim and leave dripping wet. Wilt spinach in a hot pan, remove, drain and chop finely.
Peel onion and garlic cloves and finely chop. Peel ginger and finely chop. Rinse chile, cut in half, remove seeds and ribs and finely chop.
Cook onion and garlic in hot clarified butter until translucent, add ginger and chile and let cool briefly. Mix with cream cheese and spinach and season with lemon juice, parsley, cumin, salt and pepper.
For the pastry, remove yufka (or filo) dough from the package, sprinkle with a little water and allow to stand for about 15 minutes.
Cut individual dough sheets (through all layers) into strips, about 7 x 22 cm (approximately 3 x 9 inches). Melt butter and milk together in a pan. Dip each double-layer strip into butter and milk mixture and place on a cutting board.
Place 1 tablespoon filling on the lower end of the strip. Fold one of the lower corners up to the side edge. The result is a small triangle that encloses the filling. Continue wrapping the triangle in this manner until the entire strip is wound into a multilayer triangle. Repeat with the other dough strips and filling.
Place the triangles on a lined baking tray and brush with the remaining butter and milk mixture.
Place the baking sheet in a cold oven (middle shelf) and turn the heat on at 200°C (approximately 375°F).
Bake the triangles for about 20 minutes until light brown. Serve on plates while still hot.
