SPANAKOPITA TRIANGLES IN RICE PAPER

makes 20 packets, but keep the rice paper handy

 

10 rounds of rice paper with the diameter of 8-10inches

 

2 spring onions

1 colve of garlic

1 big bunch od spinach

1 big bunch od nettle

2 cup green peas – frozen, thawed

2 tbs oil

4 sprigs of thyme

8 sprigs of green parsley

a pinch of hot pepper

2 cups of feta

salt and pepper

 

1 cup of greek yoghurt

1 red onion or shallot

1 tbs of apple cider

salt and pepper

nigella seeds

oil

Spring version of Greek spanakopita. Spanakopita, which is filo pastry stuffed with spinach and feta filling. The pastry coming from Turkey and is very popular around Mediterranean, especially the counties that once were ruled by the Ottoman empire. Spanakopita may be baked as a torte or strudel. I like to make’em as separate triangle parcels. This recipe was inspired by Donna Hay where in the Fresh and Light Magazine I found recipe for something similar made in rice paper in place of filo. Hey, gluten free people, here is the spanakopita that is right for you. Stuffed with good-for-you-filling of spinach, nettle, peas and feta, these little parcels are all about freshness, lightness and health.

Chop the red onion, put in a jar, season with salt and pepper and add the vinegar. Set aside to marinate while you prepare the samosas.

Heat the oil in a frying pan over medium heat, add the spring onion and 1 clove of garlic and cook, stirring for 5 minutes. Add the peas and herbs and and cook for 3 minutes, squashing the peas with the masher slightly. Add the spinach, nettle, hot pepper, salt and pepper and cook for 2 minutes or until the spinach and nettle have wilted. Set aside to cool slightly. Remove the garlic clove and mix in the crumbled feta.

Cut the rice paper in half with the scissors. Soften 1 piece of  rice paper  in warm water for 5 seconds. Place the paper on the cutting board. Top the center of the rice paper with 2 tablespoons of the filling. Fold the sides around the filling and form in the triangle shape and seal the edges. Repeat with remaining rice paper rounds and filling. Put a sheet of baking paper on the baking tray, pour a tablespoon of oil and brush it all over the baking paper or spray the paper with the oil. Arrange the packets on the tray. Brush the packets with the oil and sprinkle them with nigella seeds. Bake in the 350 degrees F oven for 30 minutes or until crisp.

While the samosas are baking mix the yoghurt with marinated onion. Season with salt and pepper and sprinkle with nigella seeds.

 

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