|Season: All yearType: Big dishes
Serves: 30 tastes in the classroom
Fresh from the garden: silver beet, spring onions, onions, mint, parsley, eggs
Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Cooking with kids
|What to do
- Set out your equipment and ingredients.
- Preheat the oven to 180oC.
- Weigh out 60g of butter then melt it in the small saucepan.
Lay out the pastry
- Unwrap the packet of filo pastry. Slightly dampen the tea towel and line it with the aluminium foil. The lined tea towel should be rested over the unrolled sheets of filo, with the foil side touching the pastry sheets, whenever you are not using the pastry.
Make the triangles
- Place 1 sheet of filo pastry on the workbench with the shortest side facing you.
- Using a sharp knife, cut the pastry lengthways into 3 even-sized long strips.
- Brush the strips with melted butter using the pastry brush.
- Place a teaspoonful of filling in the top right-hand corner of the first strip.
- Fold the pastry over the filling to form a triangle shape, then keep folding over to enclose the filling and form a neat triangle.
- Repeat this process with the remaining strips of pastry and filling. Brush the outside of each triangle with melted butter. Return the unused portion of filo to the box and place in the refrigerator.
Bake the triangles
- Line the baking trays with sheets of baking paper, then divide the triangles between the trays.
- Bake for 20 minutes or until golden brown.
- Remove from the oven
- Place on the serving plate and serve warm or at room temperature.
Notes: Filo pastry is made by stretching uncooked dough into very long, paper thin sheets. It used to be made by hand but now it is usually done by machines.