Real Food Rebels Cook-a-long
Prep Time15 mins
Cook Time15 mins
Total Time25 mins
- 10 sheets filo pastry
- 500 g spinach
- 1 small red onion
- 2 cloves garlic
- 1 free range egg
- 200 g feta cheese
- 100 g butter
- 1 tbsp sesame seeds
Preheat the overn to 180º fan / 200º / Gas Mark 5
Fill and boil the kettle
Roughly chop the spinach and put it into a collander in the sink and pour the boiling water over the top. Empty the spinach into a clean tea towel, wrap tight and squeeze the excess water out (be careful, it wil be hot). Empty in to large bowl and set aside
Chop the feta cheese into small peices and add to the spinach.
Peel and finely chop the red onion. Heat 1 tbsp olive oil in a frying pan and gently fry the onions for 5 minutes until soft. Add the garlic and fry for a further minute. Remove from heat and add to the spianch and feta mix.
Melt the butter in a saucepan.
Lay a sheet of filo pastry on the counter and brush with a little melted butter then lay another sheet over the top. Brush this with butter too. Cut the pastry lengthways into four long strips.
Fold ovee the corner of one strip to make a right angled triangle. Place a teaspoon full of spinach and cheese mixture onto it then fold the pasrty over and over to make a sealed triangle. Repeat with the rest f the pastry and mixture.
Brush each triangle with a little beaten egg then scatter sesame seeds over the top.
Bake in the oven for 15-18 minutes until golden brown. Great eaten hot or cold.
I created this recipe for a year 6 class at my sons primary school. They were missing out on cooking Greek food as part of their term three topic due to another lockdown so I wanted to give them the opportunity to cook at home independently.
Children ages 9 upwards should be able to make this with limited parental input (although some supervision from a distance is advised)!
Children are far more likely to try new foods if they prepare and cook it themselves so give them a chance! It is a skill for life....