Cheese & Pesto Triangles
- 225 grams/8 ounces Frozen chopped spinach
- 2 tbsp Pine nuts
- 4 tbsp Pesto sauce
- 4 ounces/115 g Gruyere cheese
- ½ cup Grated parmesan cheese
- 2 X 275 g packages Frozen phyllo pastry, thawed
- 2 tbsp Olive oil
These can be made ahead and frozen uncooked. Freeze them in a single layer and then transfer them to a freezer proof container. To serve, arrange the pasties on baking sheets, brush them with oil and bake from frozen for 5-10 minutes longer than recommended time.
Preheat oven to 375F.
Put the frozen spinach into a pan and heat gently to defrost, breaking it up as it defrosts. Increase the heat to drive off any excess moisture. Transfer to a bowl and cool.
Put the pine nuts into a frying pan and stir over a very low heat until they are lightly toasted. Chop them and add them to the spinach, along with the pesto and Gruyere and Parmesan cheeses. Season to taste.
Unwrap the phyllo pastry and cover it with clear film and a damp tea towel (to prevent if from drying out). Take one sheet at a time and cut into 5 cm/2 inch wide strips. Brush each strip with oil.
Put a teaspoon of filling on one end of each strip of pastry. Fold the end over in a triangle, enclosing the filling. Continue to fold the triangle over and over again until the end of the strip of pastry is reach. Repeat with the other strips, until all the filling has been used up.
Place the triangles on baking trays, brush them with oil and bake for 20-25 minutes, or until golden brown. Cool on a wire rack. Serve warm.