Spinach, Goat’s Cheese and Chocolate Filo Triangles
Some of you may remember my six course chocolate themed dinner party from a couple of months ago. These spinach, goat’s cheese and chocolate filo triangles are one of the courses I served. I learnt how to make filo triangles on a Middle Eastern mezze course at the Vegetarian Cookery School in Bath a couple of years ago and I’m very glad I did as it’s proved to be invaluable on several occasions.
This is a an adaptable recipe, which I made up as I was devising the evening’s menu. Quantities can be adjusted to suit different tastes and the number of people partaking. When I say spinach, I don’t actually mean spinach; I used what I had to hand which in this case was orach.
This is how I made:
Orach, Goat’s Cheese and Chocolate Filo Triangles
- Sweated 4 finely chopped shallots and 1 clove finely chopped fresh garlic in a little olive oil.
- Added a large handful of freshly washed & still wet orach (spinach like leaf) to the pan and covered with a lid. Simmered until wilted (about 5 minutes) and removed from the heat. I didn’t need to drain this, but it may need it if the mixture is too wet.
- Grated in a little nutmeg and some black pepper.
- Mixed in 50g soft ripe goats cheese.
- Mixed in a few leaves of chopped freshly picked mint.
- Melted 25g unsalted butter.
- Roughly chopped 20g 85% dark chocolate into chunks.
- Cut 3 filo pastry sheets lengthways into 4 long strips & brushed each with melted butter.
- Placed a large teaspoonful of the spinach mixture onto the bottom of the strips.
- Added a couple of the chocolate chunks & wrapped in the pastry to form 12 triangles.
- Brushed with melted butter.
- Baked at 180C for 10 minutes.