Spinach and Cheese Filled Filo Pastry Triangles Muska Boregi
Crispy filo pastry triangles filled with a savory spinach and feta blend — a classic Turkish appetizer perfect for snacking or meze spreads.
Equipment
- 1 Mixing bowl for combining filling
- 1 Baking tray lined with parchment paper
- 1 Brush for buttering the filo
Ingredients
Main ingredients
- 200 g Fresh spinach chopped and washed
- 150 g Feta cheese crumbled
- 1 Small onion finely chopped
- 1 tablespoon Olive oil for sautéing
- 1 Egg lightly beaten
- ¼ teaspoon Ground black pepper
- 8 Sheets of filo pastry keep covered to prevent drying
- 50 g Butter melted for brushing
Instructions
Instructions
- Preheat oven to 180°C. Warm olive oil in a pan and sauté onion until soft and fragrant.
- Add chopped spinach to the pan, cook until wilted, then remove from heat and allow to cool slightly.
- In a bowl, combine spinach mixture with crumbled feta, beaten egg, and black pepper. Mix gently.
- Cut filo sheets into 3-inch strips. Keep unused sheets covered with a damp cloth.
- Brush each filo strip with melted butter, place a spoonful of filling at one end, and fold into triangles.
- Continue folding in triangles, sealing the edges well as you go.
- Place triangles on parchment-lined tray, brush tops with butter.
- Bake for 25-30 minutes until golden and crisp. Serve warm.
Notes
Freeze raw triangles for longer storage. Bake from frozen, adding a few extra minutes. Store cooked triangles in an airtight container for up to 3 days.