Potato & Spinach Phyllo Triangles

By MissHeather

Ingredients

• MAYONNAISE:
• 225 grams waxy potatoes, diced fine
• 1 pound baby spinach
• 1 tomato, seeded and chopped
• 1/4 teaspoon chili powder
• 1/2 teaspoon lemon juice
• 225 grams package filo pastry, thawed
• 1 ounce butter, melted
• salt and pepper
• 2/3 cup mayonnaise
• 2 teaspoons lemon juice
• rind of 1 lemon

Preparation

Step 1

Lightly grease a baking sheet with a little butter.

Cook the potatoes in a saucepan of boiling water for 10 minutes or until cooked through. Drain thoroughly and place in a mixing bowl.

Meanwhile, put the spinach in a saucepan with 2 T of water, cover and cook over a low heat for 2 minutes until wilted. Drain the spinach thoroughly and add to the potato.

Stir in the chopped tomato, chili powder and lemon juice. Season to taste with salt and pepper.

Lightly butter 8 sheets of filo pastry. Spread out 4 of the sheets and lay the other 4 on top of each. Cut them into 8x4 inch rectangles.

Spoon the potato and spinach mixture on to one end of each rectangle. Fold a corner of the pastry over the filling, fold the pointed end back over the pastry strip, then fold over the remaining pastry to form a triangle.

Place the triangles on the baking sheet and bake in a preheated oven 375 for 20 minutes or until golden brown.

To make the mayonnaise, mix the ingredients together in a small bowl. Serve the triangles warm or cold with the mayonnaise and a crisp green salad.