Saucy and Delicious: Spinach and Feta Filo Triangles with Thermomix Tomato Sauce
The other night I made one of the dishes from my French restaurant in America called Le Bistro du Lac, situated across from Sebago Lake in the small town of Raymond, Maine. We served these Spinach and Feta Filo Triangles with a simple tomato sauce and I used to make them in large batches and freeze them in individual portions. They’re easy to make and really delicious with a refreshing glass of Rose Wine. And the Thermomix Tomato Sauce is devilishly simple!
Madame Thermomix’s Spinach and Feta Filo Triangles with Thermomix Tomato Sauce
Thermomix Tomato Sauce 1 is from Fast and Easy Cooking, the 300-page cookbook included with every Thermomix TM31 purchased from UK Thermomix.
Ingredients
For the Triangles:
200 g baby spinach leaves, washed and spun dry
1 shallot, peeled
200 g feta cheese
salt and pepper
a pack of filo pastry sheets
melted butter or olive oil for brushing
For the Tomato Sauce:
2 cloves garlic
3 Tbsp olive oil
400 g tinned or fresh tomatoes
salt and pepper to taste
pinch of chilli flakes = pepperoncini flakes
small handful of oregano, parsley or basil
Method
Make the triangles:
- Put the spinach leaves into a microwaveable bowl and cover with cling film. Microwave on High for 1 minute to wilt in their own moisture.
- Chop shallot by dropping it on running blades at Speed 5. Add feta cheese, salt, pepper and spinach and briefly turbo pulse to mix.
- Lay out two sheets of filo pastry and cut into long strips. Place a spoonful of spinach mixture in one corner of each strip and fold diagonally several times to form a triangular-shaped parcel. Repeat until all the spinach mixture is used up.
- Brush each parcel with melted butter or olive oil and bake in a preheated 200° C oven for 20 minutes or until golden brown.
While the triangles are baking, make the Tomato Sauce:
- Peel garlic 4 seconds/Reverse Blade Direction/Speed 4 ¼ ; remove skins. Add 2 Tbsp olive oil and chop roughly, 4 to 5 seconds/Speed 5.
- Scrape down sides of bowl with spatula. Cook 5 minutes/100° C/Speed 1.
- Add tomatoes, salt and pepper and mix 2 Seconds/Speed 4.
- Cook 15 minutes/Varoma setting/Speed Spoon/Reverse Blade Direction/Measuring cup at an angle so the steam can escape but the sauce won’t spit. (Tip: If the sauce spits anyway, remove measuring cup and place internal steamer basket on lid. This works a treat.)
- If the sauce is too liquid, cook a few minutes more. Add the herbs and the last Tbsp of olive oil. Mix 5 seconds/Speed 1.
Serve filo triangles on heated plates with some Tomato Sauce and a few fresh herbs.
Bon appétit !
These Spinach and Feta Filo Triangles are really quite delicious and baking them in the oven enhances the flavour rather than masking it with deep fat frying. They really were a big hit at my restaurant Le Bistro du Lac, and I still enjoy them. Bon appétit !
They look delicious. There is a recipe of filo pastry in the Fast and Easy cooking book but I’ve never tried it. It might be a bit of a challenge to roll it as thin as the supermarket version but then again, I have a pasta roller machine so maybe I should give it a go… I like the way you brushed them with oil and cooked them in the oven. Much healthier than dip fat frying!