Recipe Centre

Avocado and feta triangles

Ingredients
16 phyllo pastry, at room temperature
melted butter
400 g fresh spinach,, lightly sautéed until tender and excess water squeezed out
2 avocados, diced
1 juice of a lemon
1 rind of a lemon
250 ml feta cheese, crumbled
3 chicken breasts, diced and fried
15 ml chopped fresh parsley
15 ml cake flour
2 eggs, whisked
salt and coarsely ground black pepper
sesame seed for sprinkling on top

Method:
Preheat the oven to 200 ºC and spray a few baking sheets with nonstick spray. Place four sheets of phyllo pastry on top of each other and brush each layer with the melted butter. Slice each layer of pastry into three strips lengthwise and cover with a damp tea towel. Mix all the ingredients for the filling, season generously and spoon a large scoop of the mixture into the right-hand corner of each strip. Fold the corner to the left and carry on folding until the you reach the end of the strip of pastry. Lightly brush the end of the strip with butter or whisked egg white and fold over. Brush the triangles with melted butter or sprinkle with sesame seed. Bake until straw-coloured and serve lukewarm or at room temperature as a light snack. Repeat with the remaining pastry and filling. Makes 12 triangles.

Recipe From : YOU August 26, 1999

Recipe from YOU : August 26, 1999 See what YOU has in store this month. Subscribe now and save!

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