Spanakopita Triangles

I love love love the combination of spinach and feta. Actually, I love spinach. I would eat spinach for every meal in some form or another (currently I'm averaging at about 3 meals a week). It has always been my absolutely favourite vegetable, I remember eating it straight from the tin as a teen, to the amusement of my family. My favourite dish as a kid was my Mum's version of ouef florentine... oh, YUM.

Spanakopita is so simple and oh so good. This recipe in the pie form has become one of my friend Rhona's staple dishes. You won't use all the filo pastry for this quantity of filling, so I suggest you wrap the remainder well in clingfilm and refridgerate for another meal (Unless you're making party quantities, in which case triple the filling). It's so easy to make something great with filo pastry.

1 packet of filo pastry
1 bunch of spring onions or 1 leek
400g spinach leaves, washed well
250g greek feta
A generous grating of nutmeg
50g pine nuts
Salt and pepper to taste
Olive oil
Poppy and/or sesame seeds for decoration

Preheat your oven to 180C/gas mark 5. Lightly grease a large baking tray.

1, Slice your spring onions/leek into medium sized dice and fry gently in a large pan until softened.
2, Add the spinach leaves, a handful at a time until wilted. The spinach will reduce in size quite quickly, so just add another handful, stir and leave for a minute.
3, When all the spinach is in the pan and wilted, remove from the heat.
4, Break the block of feta over the pan with your fingers. Don't be too worried about size - stir it well and it will break down.
5, In a dry pan, toast the pine nuts until golden in colour.
6, Add the nutmeg, pine nuts, salt and pepper to the mixture, stir well and taste.

7, Roll out the filo pastry and cut length ways into 3 - this should be about 10 cm in width.
8, Take on sheet of filo and brush lightly with olive oil.
9, Take a tablespoonful of mixture and place at one end of the filo strip.
10, Take one corner of the filo over the mixture to make a triangle. Continue to fold until the filo is over.
11, Brush the top with olive oil and place on the baking tray.
12, When the baking tray is full, sprinkle with the seeds and place in the oven until golden.