Spinach and Haloumi Triangles

Makes 15, Prep and Cook 1 hour, 10 mins

4 green spring onions, finely chopped

2 cloves garlic, crushed 200g baby spinach leaves 180g packet firm haloumi, grated

¼ cup finely chopped fresh mint

2 tblsps finely chopped fresh dill

1 egg, lightly beaten

15 sheets filo pastry

75g butter, melted Mixed salad leaves, to serve

1 Lightly grease two large oven trays.

2 Heat an oiled, large, deep frying pan. Add onions and garlic. Cook, stirring occasionally, until soft. Add spinach. Cook, stirring, until wilted. Cool. Add haloumi, mint, dill and egg. Season with salt and pepper. Mix well.

3 Layer three sheets of filo together, brushing each with some butter. Cover remaining filo with a damp tea towel. With a short side facing you, cut into three long, equal strips. Place 1 heaped tblsp spinach mixture at one end of a strip. Fold one corner over filling to form a triangle. Continue folding until you reach the other end. Place on tray. Repeat with the remaining ingredients. Brush with butter.

4 Cook in a moderate oven (180C) for 25 minutes, or until golden brown, swapping trays halfway through.

5 Serve triangles with salad.