Ingredients (makes 40 small triangles (approx))

• 1 large Family bag of Baby Spinach
• 6 cloves Garlic
• 1 cup Fetta Cheese
• 1 medium Brown or White Onion, roughly chopped
• 2 tbs Olive Oil
• 1 tsp Ground Black Pepper
• 1 tsp Sea Salt
• 1 packet Filo Pastry Sheets
• 1 cup Butter, melted in a microwave safe bowl

Method

1. Combine the baby spinach, garlic cloves, fetta cheese, onion, olive oil, pepper and salt in your food processor and blend until all ingredients are finely chopped. Don't let the mixture get to a complete smoothie texture - leave a few small lumps. Test for taste and add a little more salt or pepper to taste.
2. On a large bread board or your kitchen bench, layout out 2 sheets of filo pastry - one on top of the other. Cover the rest of the filo pastry with a damp tea towel so that it doesn't become too dry while you're working (otherwise it will crack and crumble while you're trying to work).
3. Using a pastry brush, lightly coat the top sheet of filo pastry with the melted butter - paying attention to the edges.
4. If you want larger triangles (for a meal), cut the sheets of filo pastry in half lengthways. If you want smaller triangles (for finger food) cut the sheets of filo pastry into thirds lengthways.
5. Place a dessertspoon full of spinach mixture (for larger triangles) or a teaspoon full of mixture (for finger food triangles) on one side of the very bottom of the filo pastry strip.
6. Fold the first corner over to create the very first triangle. Then just keep flipping the triangle over until you get to the end of the strip of pastry. Use a little more butter if the end is flapping.
7. Lay the triangles onto baking paper on a baking tray. Very lightly brush with melted butter and sprinkle some poppy seeds or sesame seeds over the parcels.
8. Bake these in a 180 degree celcius fan forced oven for 10 - 15 minutes or until golden brown.
9. Serve immediately on their own or to create a meal add a crispy, crunchy salad.

Notes

These spinach and fetta filo triangles freeze beautifully - I stack them neatly in a tupperware with baking paper in between the layers. When you're ready to use, they can go straight from the freezer into the oven to be cooked. My kids also love these in their lunchboxes!