The Naranga Newsletter

Home Economics 

with Ms Athiniotis

CHICKEN AND SPINACH TRIANGLES

Ingredients:

250g frozen spinach, thawed (or fresh cooked)

5 spring onions, finely chopped 

2 x 150g packets shredded roast chicken 

1 1/2 cup (420g) Greek style natural yoghurt

1/2 cup tasty cheese or Feta cheese

1 garlic clove or two teaspoons paste

1 teaspoon dried thyme 

16 sheets filo pastry

Method:

  1. Preheat oven 200C. Line 2 baking trays with baking paper. Place spinach in a colander and use your hands to remove any excess liquid. Discard liquid. Place spinach in a bowl with chopped onions, chicken, garlic, herbs and 1 ½ cups yoghurt. Stir to combine. Season.
  1. Place 1 filo sheet on a clean work surface. Cover the remaining sheets with a damp tea towel. Spray or brush the sheet with oil. Top with 3 more filo sheets, spraying or brushing oil between the layers. 
  2. Cut in half lengthways. Place a good dessertspoon of the mixture onto one side of one short end. Fold diagonally to enclose the filling. Continue folding diagonally to make a triangle. Place on the lined tray. Repeat process to make 7 more triangles. Spray with oil.
  3. Bake for 15-20 minutes or until golden and heated through.