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    Home » Recipes » Vegetarian Appetizers, Snacks, and Sides

    Spinach Filled Filo Triangles

    Published: Apr 10, 2012 · Updated: Mar 22, 2021 · by Nicole · This post may contain affiliate links.

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    Spinach Filled Filo Triangles
    Spinach Filled Filo Triangles
    Spinach Filled Filo Triangles
    Spinach Filled Filo Triangles
    Spinach Filled Filo Triangles
    Spinach Filled Filo Triangles

    It's been a while since I shared a cookbook review, but this week I have another wonderful cookbook review to share with you- Modern Flavours of Arabia by Suzanne Husseini.

    In Modern Flavours of Arabia, Suzanne shares her story of her family moving to Canada when she was young and adapting to a new culture while keeping the beautifully flavored and spiced food of their heritage and sharing it with their new friends. 

    "I learned at age seven that we all share one thing, and that is a love of food" says Suzanne, as she recounts the initial schoolyard teasing she received over her "exotic lunches" which were soon followed by requests for her to bring falafel from home to share.

    This beautiful book is broken down into chapters, starting with Breakfast, followed by Mezze, Lunch, Dinner and Dessert.

    Each chapter includes lovable favorites that most people will be familiar with, such as as Baba Ghanoush, Kofta, Felefel, Tabbouleh, and Sambousek, but this book introduces a beautiful array of new dishes that you will be just dying to try!

    I should point out that not all recipes in this book are vegetarian, there are quite a number of meat centric dishes, however most of them could be adapted to be made vegetarian.

    Having said that, there are quite a number of vegetarian dishes, with some vegan recipes too.

    We all know we eat with our eyes first, and the beautiful photography in Modern Flavours of Arabia certainly ensures that is the case.

    It captures the beautiful richness and exotic nature of the food, with all of the photographs in this book taken by talented Sydney photographer Petrina Tinsley.

    Modern Flavours of Arabia by Suzanne Husseini

    For todays recipe I've chosen to share the Spinach Filled Filo Triangles from the Mezze chapter.

    I'm a sucker for a good pastry dish (see my vegan puff pastry for evidence), and the mere mention of spinach, lemon and pine nuts was enough for me to be immediately attracted to this dish.

    This recipe is also beautifully simple, with the only fiddly work being folding the triangles.

    The filo triangles are delicious, and perfectly flaky and crumbly. They can be served as part of a mezze, a light lunch with a side salad, or for dinner, with a couple of salads on the side, as we did.

    It would pair perfectly with my quinoa tabbouleh salad or as an appetizer before a big dish of vegan moussaka!

    If you'd like to grab a copy of the cookbook for yourself, click here to find it on Amazon.

    Spinach Filled Filo Triangles

    Spinach Filled Filo Triangles

    Spinach Filled Filo Triangles

    Makes 24 triangles
    4.80 from 5 votes
    Print Pin Save Saved!
    Course: Appetizer, Side Dish
    Cuisine: vegetarian
    Keyword: filo recipe, how to make filo pastry, Spinach Filled Filo Triangles, spinach recipe
    Total Time: 1 hour
    Calories: 500kcal
    Author: Delicious Everyday
    24 Triangles

    Ingredients

    • 5 cups of spinach leaves washed and drained, stalks removed & cut into thin slices
    • 4 tbs of olive oil
    • 1 medium red onion chopped
    • 2 spring onions finely chopped, whites only
    • juice of 1 lemon
    • 1 tbs of sumac
    • 1 tsp of ground nutmeg
    • ½ cup of toasted pine nuts
    • salt and pepper to taste
    • 12 sheets of filo pastry
    • ½ cup of melted butter and ¼ cup of olive oil extra mixed for brushing the pastry
    US Customary - Metric

    Instructions

    • Place a large frying pan over a medium heat and add the olive oil. Saute the onions until soft before removing from the heat and adding the spinach, spring onions, lemon juice, sumac, nutmeg, and salt and pepper. Once the spinach has wilted place into a colander to drain and cool slightly. Once cooled remove from the colander and add the pine nuts and toss to combine. Taste and adjust seasonings as needed.
    • Preheat the oven to 190 degrees celsius (375 Fahrenheit) and cut the 12 filo sheets in half. Take one sheet from the stack and cover the remaining sheets with a clean tea towel to prevent them from drying out.
    • Brush the filo sheet with the butter and oil mixture and fold in half lengthways. Brush again and place a heaped spoonful of the mixture close to the corner of one of the short sides of the pastry. Fold the corner over to encase the filling, alternating left or right. Follow with a final brush of the butter and oil mixture and place on a baking tray lined with baking paper while you continue with the remaining pastry and mixture.
    • Bake the triangles for 15 to 20 minutes, or until crispy and golden.

    Nutrition (Estimated)

    Calories: 500kcalCarbohydrates: 75gProtein: 10gFat: 16gSaturated Fat: 4gCholesterol: 10mgSodium: 722mgPotassium: 165mgFiber: 3gVitamin A: 715IUVitamin C: 2.3mgCalcium: 25mgIron: 4.9mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegetarian Appetizers, Snacks, & Sides

    • Vegan Scalloped Potatoes
    • Oven Roasted Zucchini and Squash
    • How to Make Arepas (The easiest recipe!)
    • Roasted Cauliflower with Lemon, Garlic, and Herbs

    Reader Interactions

    Comments

    1. JJ @ 84thand3rd says

      April 20, 2012 at 9:06 am

      I am a dip girl all the way - Baba Ghanouj, Hummous, Tabouli - anything thing you can dip veggies in or spread on bread really! Looks like a lovely book and your spinach triangles look lovely as usual!

      Reply
    2. Amy Motherwell says

      April 20, 2012 at 8:52 am

      Sounds like a must have book... I have been looking for a good recipe book with vegetarian dishes.

      Reply
    3. wilma says

      April 20, 2012 at 8:34 am

      5 stars
      i love pilafs especially with okra in it

      Reply
    4. Barb says

      April 18, 2012 at 5:35 pm

      I came here via your freekeh pilaf - yum!! Freekeh is my favourite grain at the moment, tasty, satisfying and healthy. I have been making freekeh salads with lots of nuts and herbs every week over summer, and the recipe for the pilaf sounds a delicious new variation.
      I like near Brunswick, surrounded by Middle Eastern restaurants and groceries full of intriguing ingredients to explore. That cookbook would certainly help me experiment and create exotic dishes like those in the recipes you extracted for your blog.

      Reply
    5. Sian says

      April 18, 2012 at 9:30 am

      Favourite food would definitely be any type of Biryani. Not the simplest of dishes to perfect but well worth the effort!

      Reply
    6. lauren says

      April 18, 2012 at 8:12 am

      My best friends mum used to make the best stuffed vegetables.. omg yum

      Reply
    7. Linda C says

      April 17, 2012 at 2:07 pm

      It looks absolutely delicious! 🙂

      Reply
    8. Tess Thomson says

      April 17, 2012 at 10:06 am

      5 stars
      I've had a love for middle eastern food since I became vegetarian in my teens and I love this filo parcel recipe you've shared, it's exciting to make a truly authentic Arabic dish! My favourite Arabic food has always been the humble, yet golden felafel - delish with freshly made hommus!

      Reply
    9. Madame Thermomix says

      April 15, 2012 at 11:36 pm

      Great minds think alike! I posted a similar recipe on my own blog in late March, based on one that I devised for my restaurant in America, Le Bistro du Lac - in another life; I live in England now. It's Spinach and Feta Filo Triangles, and it was a big hit at Le Bistro du Lac in the 1990's. I thank you for another one of your lovely posts and I invite your readers to taste a bit of my own style of cooking! http://www.whyisthereair.com/2012/03/24/saucy-and-delicious/

      Reply
    10. Dianne Childs says

      April 14, 2012 at 1:36 pm

      I haven't tried much Arabic food, but it does fascinate me and I'd love to have a go making it! My favourite would be the filo triangles, I have tried those and they are crunchy and delicious!

      Reply
    11. Tina says

      April 14, 2012 at 1:18 pm

      gosh these photos look really delish! 🙂

      Reply
    12. Amanda says

      April 14, 2012 at 11:09 am

      Oh, Middle Eastern and Moroccan cuisine is my absolute, all-time favourite. We often make spinach triangles but I've not thought to add sumac before - great tip!

      Reply
    13. Meg says

      April 13, 2012 at 1:04 pm

      Yum this looks delicious! What a great book!

      Reply
    14. Priscilla @ShesCookin says

      April 13, 2012 at 1:44 am

      Gorgeous filo triangles and I want those colorful glasses! Sounds like a great cookbook, especially since I've been on a Moroccan/Middle Eastern kick for the past two years or so!

      Reply
    15. Michelle says

      April 12, 2012 at 11:50 am

      This book sounds so intriguing. I love mezze type food so think this book would be great.

      Reply
    16. Jen Laceda @ Tartine and Apron Strings says

      April 12, 2012 at 6:53 am

      Dang! Wish I lived in Australia!! The book looks amazing; I'm sure the recipes are just as! I love the foods of Arabia / Middle East! Syria and Israel really inspires me! By the way, those are some pretty Moroccan glasses!

      Reply
    17. Nic@diningwithastud says

      April 11, 2012 at 3:55 pm

      What a great recipe!! I adore middle eastern food. Sumac is one of my favourite spices 🙂

      Reply
    18. Patty says

      April 12, 2012 at 1:56 am

      Sounds like a wonderful cookbook, love the spinach triangles!

      Reply
    19. Kaitlin says

      April 12, 2012 at 1:21 am

      I'm not in Australia so I can't enter the contest. But I just wanted to let you know that this cookbook sounds fantastic. Your Spinach Filled Filo Triangles turned out great!

      Reply
    20. Michelle says

      April 11, 2012 at 11:03 pm

      Wow! These look awesome! I love how much veg you packed into these!

      Reply
    21. K-bobo @ Gormandize with A-dizzle & K-bobo says

      April 11, 2012 at 7:56 pm

      I couldn't possibly pick a favourite Arabic food! I love pomegranate, rose water, orange blossom water, pistachios and all things almond meal - all of which appear a lot in Arabic sweets!

      Reply
    22. kankana says

      April 11, 2012 at 9:36 am

      I can eat these non stop!! how crispy it is and the filling sounds delcious. These days I am hooked on middle eastern cuisine ... both cooking and reading. This books sounds nice.. hope I find it in the library!

      Reply
    23. anh@anhsfoodblog.com says

      April 11, 2012 at 8:52 am

      I saw the cookbook recently in a bookstore and loved the sound of the recipes!
      The triangles look perfect. One of my very favourite Arabic dishes.

      Reply
    24. Asmita says

      April 11, 2012 at 8:10 am

      These spinach filled triangles look mouth watering. Beautifully done!

      Reply
    25. Aunt Clara says

      April 11, 2012 at 6:24 am

      Goodness precious, that looks absolutely scrumptious. I love the props you used, they fit the recipe so perfectly. The glasses are perfect.

      Reply
    26. Baker Street says

      April 10, 2012 at 3:12 pm

      5 stars
      Can't wait to see the other recipes you share from the book. I love arabic food! These filo triangles look phenomenal. 🙂

      Reply
    27. Katie @Epicurean Mom says

      April 11, 2012 at 3:18 am

      Phyllo is one of my favorite pastries to work with! Especially when it's a savory dish. These look incredible!! Cannot wait to give this recipe a try!! 🙂

      Reply
    28. Jacqui says

      April 10, 2012 at 11:27 pm

      I love the look of this book, it looks fabulous! Im really loving middle eastern food atm so would love to get into it more with this book! Your photos of the triangles are gorgeous, Im hungry!!

      Reply
    29. thelittleloaf says

      April 10, 2012 at 10:39 pm

      When I was vegetarian my Mum used to make me the most incredible filo pastries very similar to this. Now that I eat meat I probably eat them less often, but still find them every bit as delicious. Your version looks beautiful - so light and flaky and full of flavour.

      Reply
    30. Dawn Taylor says

      April 10, 2012 at 9:18 pm

      I really don't know very much about Arabic food at all, but if baklava or Turkish delight are Arabic foods they unfortunately for me, are a definite favourite.

      Reply
    31. Erin@TheFoodMentalist says

      April 10, 2012 at 9:12 pm

      4 stars
      What a gorgeous cookbook and a wonderful story. Love your pics too x

      Reply
      • delicieux says

        April 11, 2012 at 5:00 pm

        Thanks Erin 😀

        Reply
    32. muppy says

      April 10, 2012 at 8:44 pm

      what a great recipe, love the variation, will have to try it.

      Reply
    33. Jen @ giftboxology says

      April 10, 2012 at 5:30 pm

      I forgot to say that I tried Govinda's Kofta balls on Friday, first time ever, they were amazing. I noticed this book has them in it, would love to try

      Reply
    34. Rosa says

      April 10, 2012 at 4:30 pm

      Those triangles look amazing! The filling is so mouthwatering. My kind of cuisine.

      Cheers,

      Rosa

      Reply
    35. Sara (Belly Rumbles) says

      April 10, 2012 at 4:14 pm

      Spinach filo triangles always go down well in my house. Is a lovely recipe, thanks or sharing.

      Reply
    36. Jen @ giftboxology says

      April 10, 2012 at 4:03 pm

      These look delicious am going to cook for dinner later in the week. I love spinach...still haven't made the rhubarb & apple things yet! So slack I am

      Reply
    37. Marina@Picnic at Marina says

      April 10, 2012 at 1:39 pm

      What a lovely meal! I am from outside, so I am not commenting to win anything. 🙂

      Reply
    38. lindamaree@mygardenfeast says

      April 10, 2012 at 11:26 am

      My family is going to love these! Anything with pastry goes down well in my household too!

      Reply
    39. Amanda newell says

      April 10, 2012 at 11:23 am

      I love stuffed zucchini as part of the arab cuisine - so delicious!! Makes my mouth water.

      Reply
    40. Linda says

      April 10, 2012 at 10:53 am

      My favourite arabic food is a simple felafal. I like mine in homemade pita bread with grated cheese, lettuce and bbq sauce!

      Reply
    41. Laura (Tutti Dolci) says

      April 10, 2012 at 10:13 am

      I absolutely love spinach-filo triangles; yours are beautifully golden!

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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