This healthy version of Spinach and Feta Cheese Triangles is a genius way to enjoy a crowd favourite without the guilt. Rescu. sourced the recipe from best selling author and queen of superfood’s Rena Patten. The snack is easy to make and a great example of how to incorporate quinoa into your lifestyle. A perfect plate to take to a barbecue over the weekend or for your children’s afternoon snack!
Serves: 8
Ingredients
2 ½ tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
60 gm (2 oz) sun-dried tomatoes, finely chopped
250 g (9 oz) fresh baby spinach leaves
150 g (4 oz) feta cheese
2 tablespoons Parmesan cheese, grated
2 extra large eggs, lightly beaten
60 ml (2 fl oz) milk
2 ½ tablespoons extra virgin olive oil
125 g (4 oz) quinoa flour
1 teaspoon baking powder
Freshly cracked black pepper
Method
1. Preheat the oven to 200ºC (400ºF), fan forced. Line 8 stainless steel baking pots (or 8-cup muffin tray) with baking paper.
2. Heat 2 tablespoons of oil in a large frying pan and sauté the onion until soft and golden. Stir in the garlic and cook for another 30 seconds or so.
3. Add the sun-dried tomatoes and cook for 1 minute. Add spinach and keep turning it over in the pan until it wilts. Don’t be alarmed as you start off with what looks like a mountain of spinach—once it wilts, it will be reduce to a small amount.
5. Crumble the feta cheese into the same bowl, add the Parmesan and eggs and mix well then mix in the milk and ½ tablespoon of oil.
6. Stir in the flour and baking powder, season with black pepper and lightly mix to combine.
7. Divide mixture into 8 and fill baking pots. Place on a baking tray and place in the oven for about 15–20 minutes, or until set and golden on top.
From the cookbook Quinoa, Flakes, Flour & Seeds (RRP $35)