Spinach Triangles

Spinach Triangles

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Servings: 6
Calories: 721


  • 14 oz plain flour
  • salt
  • 1/4 pint lukewarm water
  • 1 tablespoon wine vinegar
  • 5 tablespoons oil

for the filling:

  • 1 lb spinach
  • 1 onion
  • 1 1/2 day-old bread rolls
  • 8 oz minced meat
  • 8 oz sausage meat
  • 1 tablespoon chopped parsley
  • 2 eggs
  • salt and freshly milled white pepper

for cooking:

  • 2 3/4 pints meat stock
  • 1 tablespoon chopped chives to garnish


  • Mix the flour with a pinch of salt, the water, vinegar and oil to make a smooth, glossy dough and leave to stand under a warm bowl for 20 minutes.
  • Meanwhile, sort the spinach, then wash and blanch it for 3 minutes in a little salted water. Finely chop the onion. Soften the rolls in cold water. Drain and finely chop the spinach.
  • Squeeze excess moisture from the rolls and mix them with the minced meat and sausage meat, the onion, parsley, spinach and eggs, then season the mixture with salt and pepper.
  • Roll out the dough on a lightly floured work surface to a thickness of about 3 mm (1/8 in) and cut into 15 cm (6 in) squares. Place 1 tablespoon of filling on each square, fold over into a triangle and press the edges together using a fork.
  • Bring the stock to the boil in a large saucepan and cook the triangles in the open pan for about 10 minutes, until they rise to the surface. Serve in stock, sprinkled with the chives.
  • The triangles can be served with plenty of onion rings, fried until golden brown, and without the stock. To serve them in this way, drain off the stock, dip in beaten egg and fry them in oil until golden brown. Sprinkle with chopped chives and serve with a fresh salad.
Calories: 721 kcal
Carbohydrates: 70 g
Protein: 30 g
Fat: 35g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 115 mg
Sodium: 738 mg
Potassium: 984 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 7282 IU
Vitamin C: 24 mg
Calcium: 129 mg
Iron: 8 mg
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