You can use either filo (which I find fidly) or puff pastry for these
3 cups shredded spinach (if fresh and uncooked) or 1 cup frozen (squeeze all the water out)
1 tablespoon onion flakes
1/2 block feta cheese crumbled
1/2 tub cream cheese
pepper to taste (salt if you like, but feta is salty)
If using filo you will need melted butter
Mix all ingredients until well combined. If using filo, brush each sheet with butter and layer till you have 5 layers.
Cut pastry into squares of desired size (mini ones or bigger ones, etc) and fold into a triangle, sealing edges.
Bake in a moderate oven until golden.
2 cups diced pumpkin
1/2 a large sweet potato diced
1 bag of baby spinach leaves washed
1/2 block of feta crumbled
Dressing
1/4 tea sesame oil
1/2 tablespoon soy sauce
4tabs olive oil
2 tabs red wine vinegar
brown sugar to taste to balance
Drizzle veges with a little olive oil and toss to coat. Roast till tender. Allow to cool slightly.
Combine all dressing ingredients and mix well.
Combine veges, spinach and feta and toss dressing over.
I have also made a version of this with roasted fresh beetroot instead of other vegies and also made it with quinoa and left out the feta.
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