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The Great British Bake Off Big Book of Baking
There’s plenty of filling in these crunchy filo pastries, and they are substantial enough to pop into a lunchbox or take on a picnic. If you can’t find tender young spinach, you can use larger leaves, but remove the stalks before weighing.


Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2022 Linda Collister / Ebury Press · Reproduced with permission. · Taken from The Great British Bake Off Big Book of Baking by Linda Collister published by BBC Books
  • Step 1

    Thoroughly wash and drain the spinach. Pack into a large
    pan, set over medium heat and stir for about 4 minutes until
    the spinach wilts and softens. Tip into a colander in the sink
    and leave to drain. (If using microwaveable packs, follow the
    instructions and then drain.) When the spinach is cool enough
    to handle, squeeze out as much water as you possibly can. Put
    the spinach on a chopping board and roughly chop. Tip into
    a mixing bowl.

  • Step 2

    Add the spring onions, garlic, olive oil, lemon juice, and
    pepper and nutmeg to taste. Mix well, then mix in the
    Parmesan and feta. Taste, and add more pepper and nutmeg
    or a pinch of salt as needed. Cover and set aside.

  • Step 3

    Heat your oven to 200°C/400°F/gas 6. Unwrap the filo
    sheets, then cover them with clingfilm so they don’t dry out
    while you’re working with them. Lay one sheet on the worktop
    and brush lightly with melted butter. Lay another sheet on top,
    making sure the edges line up, and brush with butter. Repeat
    until you have a stack of 6 sheets. Use the round cutter to cut
    out 10 discs from the pastry stack.

  • Step 4

    Put a rounded tablespoon of spinach filling in the middle
    of each pastry disc – don’t flatten the mound. Lightly brush
    the pastry edge with beaten egg. With your fingers, fold and
    pinch 3 ‘sides’ of the pastry disc up around the filling to make
    a ‘three-cornered hat’ triangle effect with some filling visible
    in the centre. The triangles don’t have to look neat, so don’t
    worry if some of the pastry starts to flake at the seams.

  • Step 5

    Set the triangles slightly apart on the lined baking sheet.
    Brush the pastry lightly with the beaten egg, then sprinkle
    with the sesame seeds. Bake in the heated oven for 20–25
    minutes until a good golden brown and crisp. Serve warm or
    at room temperature.

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