Spinach Triangles with Tomato and Basil Sauce recipe
information
These light triangles, filled with nutritious spinach, are made from filo pastry. This pastry is made from very pliable dough that can be pulled and rolled until wafer thin - making remarkably light pastry casings.
Preparation time : 30 minutes,
Cooking time : 35 minutes,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 420
ingredients
Crispy filo-pastry cases filled with spinach on a bed of fresh tomatoes mixed with onion and fresh basil.
2 lb (900 g) fresh spinach
1 tablespoon virgin olive oil
1/2 tablespoon freshly squeezed lemon juice
1/4 teaspoon nutmeg
Salt and freshly ground black pepper
2 oz (50 g) butter
8 oz (225 g) packet filo pastry
1 tablespoon virgin olive oil
1/2 tablespoon freshly squeezed lemon juice
1/4 teaspoon nutmeg
Salt and freshly ground black pepper
2 oz (50 g) butter
8 oz (225 g) packet filo pastry
Tomato Sauce
2 lb (900 g) fresh tomatoes
1 red or Spanish onion
1 bunch fresh basil
1 1/2 tablespoons virgin olive oil
1 red or Spanish onion
1 bunch fresh basil
1 1/2 tablespoons virgin olive oil
method
1. Wash the spinach thoroughly and place it in a large pan of salted water. Bring to the boil and cook over a moderate heat for 2 minutes, until just tender.
2. Drain the spinach well, transfer to a mixing bowl and mix in 1 tablespoon of olive oil, the lemon juice, nutmeg and season to taste.
3. Melt the butter in a pan. Lightly butter 8 sheets of pastry, laying each new sheet on top of the last one. Cut into rectangles, 8 x 4in (200 x 100mm), and spoon a tablespoon of spinach onto one end of each piece-about 1 in (25 mm) from the edge. Fold one corner of pastry over the spinach, fold the pointed edge back over the strip, and fold over the remaining flap to form a triangle. Seal any open edges.
4. Place the triangles on a greased baking tray and bake in a preheated oven for about 20 minutes, or until the pastry is crispy and golden.
Meanwhile, plunge the tomatoes in boiling water for 30 seconds, then cold water for 1 minute, so that the skins can be easily peeled away.
5. Finely chop the tomatoes, onion and basil.
6. Heat 1 1/2 tablespoons of oil in a frying pan. Gently cook the onion for 5 minutes, until golden and transparent. Add the tomatoes and basil and season with salt and plenty of black pepper. Simmer for 10 minutes until the oil separates from the tomatoes.
7. Divide the tomato sauce between 4 large plates and serve the triangles on top.
2. Drain the spinach well, transfer to a mixing bowl and mix in 1 tablespoon of olive oil, the lemon juice, nutmeg and season to taste.
3. Melt the butter in a pan. Lightly butter 8 sheets of pastry, laying each new sheet on top of the last one. Cut into rectangles, 8 x 4in (200 x 100mm), and spoon a tablespoon of spinach onto one end of each piece-about 1 in (25 mm) from the edge. Fold one corner of pastry over the spinach, fold the pointed edge back over the strip, and fold over the remaining flap to form a triangle. Seal any open edges.
4. Place the triangles on a greased baking tray and bake in a preheated oven for about 20 minutes, or until the pastry is crispy and golden.
Meanwhile, plunge the tomatoes in boiling water for 30 seconds, then cold water for 1 minute, so that the skins can be easily peeled away.
5. Finely chop the tomatoes, onion and basil.
6. Heat 1 1/2 tablespoons of oil in a frying pan. Gently cook the onion for 5 minutes, until golden and transparent. Add the tomatoes and basil and season with salt and plenty of black pepper. Simmer for 10 minutes until the oil separates from the tomatoes.
7. Divide the tomato sauce between 4 large plates and serve the triangles on top.
serving amount
serves 4
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