These little spinach pies are one of my favorite recipes. They are a great lunchbox filler and so healthy to. Try them, the kids like them as well, at least most of the kids I know. Grow your own spinach like I do, I grow at least thirty to fifty plants at a time and freeze if I have surplus. If you sow spinach seeds twice yearly and grow the faster growing ‘perpetual’ spinach (plant spring & summer) as well as the cooler loving, slower growing varieties (plant late summer & autumn).
- 2 cups tender fresh spinach leaves
- 1 Tablespoon olive oil
- 1 medium sized onion, finely chopped
- 2 cloves finely chopped garlic
- ½ tsp. fennel seeds
- ½ cup medium firm tofu diced
- salt and pepper to taste
- Fillo pastry
- Preheat your oven to 200 degrees C.
- Place the spinach in a pan with just the water clinging to its leaves after washing. Steam over medium heat until wilted; about 7 minutes.
- Warm the oil in a pan over moderate heat, add the onion, cover and cook for 5 minutes. Add the fennel seeds and finely chopped garlic and cook for 1 – 2 minutes longer.
- Add the onion mixture and the tofu to the spinach. Season with salt and pepper if you desire, and mix thoroughly; allow to cool.
- Cut a sheet of fillo pastry lengthwise into two strips. Spoon filling onto the tops edge of one strip and make a triangle. Brush with small amount of olive oil.
- Place on baking sheet and repeat using all the filling to make triangles. Bake until golden crisp: about 10 minutes.
Serve immediately or keep in a warm oven before serving. Very tasty!