Baked Feta, Halloumi & Silverbeet Spanakopita Triangles
with Tomato Salad & Oregano Dressing
Calories
:
823 kcalProtein
:
45.2g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Milk
- Gluten
- Wheat
- Eggs
- Cashew
- Pine nut
- May contain traces of allergens
Flaky, golden filo pastry envelopes a rich, savoury filling of tender baby silverbeet, fresh mint and tangy crumbled feta in these Cretan-inspired spanakopita triangles. Paired with a vibrant tomato, mixed-leaf and pickled onion salad, tossed in a fragrant oregano dressing, this Mediterranean classic offers a delightful crunch and bold, fresh flavours in every bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Tomato
1
Baby Silverbeet
1
Red Onion
1 packet
Parsley
1 packet
Cow's Milk Feta
(Contains: Milk May be present: Cashew, Pine nut)
1 packet
Filo Pastry
(Contains: Gluten, Wheat)
1 packet
Mixed Salad Leaves
1 sachet
Dried oregano
1 packet
Halloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 piece
egg
(Contains: Eggs)
Nutrition
Energy (kJ)3440 kJ
Calories823 kcal
Fat52.7 g
of which saturates30.7 g
Carbohydrate41.3 g
of which sugars5.6 g
Dietary Fibre3.3 g
Protein45.2 g
Sodium2170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan-forced.
- Roughly chop tomato and baby silverbeet.
- Thinly slice red onion (see ingredients).
- Crumble cow's milk feta.
- Pick and thinly slice mint leaves.
- Cut haloumi into 1cm-thick slices.
2
- In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
3
- Heat a large frying pan over medium-high heat with a drizzle of olive oil.
- Cook silverbeet until softened, 2-4 minutes. Transfer to a large bowl to cool slightly.
- To the bowl with the silverbeet, add cow's milk feta, mint and the egg. Season with salt and pepper.
- Wipe out and return frying pan and return to medium-high with a drizzle of olive oil.
- Cook haloumi until golden brown, 2-4 minutes each side. Transfer to a plate and cover to keep warm.
4
- Lay 1 filo pastry sheet on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of feta mixture at one end of the filo strip.
- Fold top corner of pastry diagonally over the filling to form a triangle. Then fold the triangle horizontally upwards until the end to seal in the mixture and make a triangular parcel.
- Place on a lined oven tray. Repeat for remaining filo sheets and feta mixture (2 parcels per person).
- Brush parcels with olive oil and bake until golden, 15-20 minutes.
5
- When the triangles have 10 minutes remaining, drain pickled onion.
- In a large bowl, combine tomato, mixed salad leaves, pickled onion, a pinch of dried oregano, a drizzle of olive oil and white wine vinegar. Season to taste.
6
- Divide Cretan spanakopita triangles, halloumi and tomato salad between plates. Enjoy!
