*Recipe by Katherine from the Small Steps Team
These parcels of goodness are an absolute classic. Guaranteed to disappear quickly at any gathering you take them along to.
Recipe: Silverbeet & Feta Triangles
- 6-10 silverbeet leaves (depending on size)
- 1 clove garlic, crushed
- 1/2 brown onion, finely diced
- 1 tbsp olive oil
- Handful chopped parsley (optional)
- 4 sheets frozen butter puff pastry (I use Pampas brand)
- 200g feta, crumbled
- 2 eggs, beaten
- 1 egg, beaten (extra – for brushing pastry)
- Sesame seeds (optional)
- Prepare the silverbeet: Wash the leaves thoroughly under running water and shake off the excess. Run a knife down either side of the stem to remove the leaves. Shred the leaves by rolling them into a bundle and slicing. Finely dice a few of the stalks too for added texture.
- Heat the olive oil in a frying pan over medium heat. Add the onion and garlic and cook until beginning to soften. Add the stalks and cook together with onion and garlic until softened.
- Add the shredded leaves to the pan and cook, stirring, until wilted. Remove from the heat and stir through the parsley. Allow to cool.
- Preheat oven to 200C (fan -forced).
- Remove the pastry from the freezer and allow to thaw slightly. Cut each sheet into 9 even squares.
- Mix the egg and feta together in a large bowl, then add the cooled silverbeet mixture. Season with pepper and mix through.
- Place a tablespoon of the mixture on each of the small squares of pastry. Brush the edges with beaten egg and fold over into a triangle shape. Press down the edges (with fingers or a fork) to seal.
- Transfer the triangles to a lined baking tray. Brush with beaten egg and sprinkle with sesame seeds.
- Bake for 15-20 minutes, or until puffed and golden.
This recipe makes 36 triangles. To make bigger triangles to serve as a light meal with salad or as a lunchbox item, cut your pastry sheets into quarters instead.