Easy Spinach Triangles
These puff pastry triangles are an easy light meal served with salad. I cook this recipe when the garden is packed with silver beet and chard. It takes a lot of preparation up front but then you can prepare them from the freezer in minutes.
These puff pastry triangles are an easy light meal served with salad. I cook this recipe when the garden is packed with silver beet and chard. It takes a lot of preparation up front but then you can prepare them from the freezer in minutes.
- 1 tablespoon butter
- 1 bucket silver beet washed and trimmed to remove stems
- 2 medium brown onions finely sliced or chopped
- 1 dash cooking oil
- 1 large bunch fresh dill leaves finely chopped
- 400 grams goats milk feta
- 150 grams cottage cheese well drained or squeezed
- 100 grams tasty or any hard leftover cheese grated
- 10 sheets frozen puff pastry to be defrosted and used as needed
- Carbohydrate 3.5159845833337 g
- Cholesterol 3.6503125013081 mg
- Fat 2.21474812549349 g
- Fiber 0.409000010490418 g
- Protein 2.28289270833851 g
- Saturated Fat 1.05977683364587 g
- Serving Size 1 1 Serving (41g)
- Sodium 75.7620000035045 mg
- Sugar 3.10698457284328 g
- Trans Fat 0.140539958367879 g
- Calories 43 calories
Step-by-step
- Fry onions in butter with a dash of oil in a large pot until soft but not brown.
- Add trimmed washed silver beet. Turn down heat with a lid on to thoroughly wilt the silver beet.
- When cooked allow the silver beet to cool. Put into a colander and squash out as much liquid as possible.
- Put drained silver beet into a large bowl and mix in all other ingredients.
- I usually divide this mixture into small portions in sandwich bags and freeze it at this stage for future use.
- To make spinach triangles defrost as many sheets of puff pastry as you wish to cook (each sheet makes 4 triangles).
- Cut each sheet into 4 squares.
- Place a dessert spoonful of silver beet mix onto each small square and fold diagonally to make a triangle with filling enclosed.
- Crimp edges of triangles with a fork to seal them and prick several times with a fork.
- Preheat oven to 220 degrees centigrade for fan forced oven.
- Cook until puffed and golden brown (10 to 15 minutes).
My Easy Spinach Triangles: A Recipe for Busy Weeknights
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to prepare. These spinach triangles fit the bill perfectly! They're light, flavorful, and incredibly versatile. The best part? They're practically make-ahead, allowing me to whip up a quick and healthy meal even on the most hectic evenings. I usually spend a couple of hours on a weekend preparing the filling – it's a bit of upfront work – and then freeze it in portions. On a busy weeknight, all I need to do is defrost the filling and assemble the triangles. They’re a lifesaver, believe me!
The inspiration for this recipe came from my overflowing garden. Every summer, my silver beet and chard plants go wild! I've experimented with various ways to use them, but this spinach triangle recipe has become a firm favorite. It's a delicious way to use up those seasonal greens and keep my family happy. The combination of savory silver beet, creamy cheeses, and flaky puff pastry is simply irresistible. My kids adore them, and they’re a great alternative to the usual pizza or pasta.
What I love about this recipe:
- Make-ahead friendly: The filling can be made and frozen, making weeknight dinners a breeze.
- Versatile: You can easily adjust the cheese filling to your liking. Try adding different herbs or spices for extra flavor.
- Healthy: Packed with spinach, providing a good dose of vitamins and nutrients.
- Quick to assemble: Once you have the filling ready, putting together the triangles takes only minutes.
- Impressive presentation: These triangles look far more sophisticated than they actually are, making them perfect for a casual dinner party or a special weeknight meal.
Beyond the recipe: This recipe is more than just a meal; it's a connection to my garden and a way to make the most of seasonal produce. The process of preparing the filling, from washing and chopping the silver beet to carefully mixing in the cheeses, is a mindful activity I find relaxing. It’s a small ritual that I enjoy, especially on weekends when I have more time.
The act of freezing the filling for later use is also a testament to my efficiency as a housewife. It's about planning ahead and making the most of my time. It's about ensuring that even on days when I’m running late or tired, I can still provide my family with a nourishing and delicious meal. These spinach triangles are a symbol of that – of resourcefulness, planning and a little bit of culinary magic.
Tips and variations:
- For a richer flavor, use a combination of cheeses, such as feta, ricotta, and parmesan.
- Add some finely chopped sun-dried tomatoes or olives for an extra Mediterranean touch.
- If you don't have fresh dill, you can use dried dill or another herb such as parsley or chives.
- Experiment with different types of puff pastry; I've used both ready-made and homemade, and both work well.
- Serve the triangles with a simple salad or a side of roasted vegetables for a complete meal.
So, if you're looking for an easy, delicious, and make-ahead-friendly recipe, these spinach triangles are definitely worth trying. They've become a staple in my kitchen, a testament to the fact that healthy and delicious meals don't have to be complicated. Try them, and I’m sure they'll become a favorite in your household too!
