Lentil Spanakopita Triangles
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Credit: Courtesy of Canadian Lentils
1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) butter
1 small onion, finely chopped
2 garlic cloves, crushed
3 cups (750 mL) fresh spinach or baby chard, torn or roughly chopped (remove stems)
½ cup (125 mL) cooked or canned green lentils, drained and rinsed
¾ cup (175 mL) crumbled feta
1 large egg
2 Tbsp (30 mL) chopped fresh mint (optional)
salt and ground black pepper, to taste
1 pkg phyllo pastry, thawed (about 12 sheets)
1/3 cup (75 mL) canola oil or melted butter
1. Preheat the oven to 375°F (190°C).
2. Heat the oil and butter in a large skillet set over medium-high heat. When the foam subsides, add the onion and cook for 4-5 minutes, until soft. Add the garlic and cook for another minute.
3. Add the spinach and cook until it wilts, and any excess moisture has evaporated. Transfer to a bowl and cool slightly before stirring in the lentils, feta, egg, and mint. Season with salt and pepper.
4. When you're ready to assemble the triangles, gently unroll the phyllo and remove two sheets. Place them on a clean, dry work surface and cover the remaining sheets with a slightly damp tea towel or plastic wrap.
5. Fold half of the top sheet back and brush the bottom sheet underneath it with canola oil or melted butter; return the top sheet and repeat on the other side, this makes it easier to keep them lined up).
6. Cut the sheets lengthwise into quarters. Place a spoonful of filling at one end of each strip and fold the corner over it diagonally. Continue folding the strip as if you were folding a flag, maintaining the triangle shape.
7. Repeat with the remaining phyllo and filling, placing the packets seam side down on a parchment-lined baking sheet. Brush the tops with canola oil or melted butter and bake for 20 minutes, or until golden.
2 dozen triangles
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