Cretan Fetta & Spinach Spanakopita Triangles

• Roughly chop baby spinach leaves and dill. 
• Thinly slice cucumber into rounds. 
• Crumble smooth fetta. 
• Zest lemon to get a pinch, then slice lemon 
into wedges. 

• Heat a large frying pan over medium-high heat 
with a drizzle of olive oil. Cook baby spinach until 
wilted, 1-2 minutes. 
• Transfer to a large bowl to cool slightly. 
• To the bowl with the spinach, add crumbled fetta, 
dill, lemon zest and the egg. Mix well and season 
with salt and pepper.  

• Lay 1 filo pastry sheet on a dry surface and fold in 
half lengthways into a long strip. 
• Spoon 2 heaped tablespoons of fetta-mixture at 
one end of the filo strip.  
• Fold top corner of pastry diagonally over the filling 
to form a triangle. Then fold the triangle horizontally 
upwards until the end to seal in the mixture and 
make a triangular parcel. 
• Place on a lined oven tray. Repeat with remaining 
filo sheets and fetta mixture (2 parcels per person). 
• Brush parcels with olive oil and bake until golden, 
15-20 minutes. 

• When the triangles have 10 minutes remaining, 
drain pickled onion. 
• In a medium bowl, combine cucumber, pickled 
onion, mixed salad leaves, a drizzle of olive oil and 
a squeeze of lemon juice. Season to taste with salt 
and pepper.