To make dough, combine milk, sugar and yeast in a large bowl and set aside in a warm place for 5 minutes or until mixture bubbles. Add flour, 2 tbsp oil, ½ tsp salt and 160ml water and stir to form a dough. Turn out onto a lightly floured work surface and knead for 8 minutes or until smooth and elastic. Place in a lightly greased bowl, cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Meanwhile, to make filling, place spinach and onion in a colander, sprinkle over 1½ tsp salt and toss spinach until well combined. Set aside for 30 minutes, then squeeze out excess moisture. Place in a bowl with spices, pine nuts, lemon juice, fetta and ½ tsp black pepper, and toss to combine.
Divide dough into 6 and roll out each piece on a lightly floured work surface to 20cm rounds. Place one-sixth of the filling in the centre of a round and shape filling into a triangle. Fold two sides of dough, slightly overlapping, over filling, then fold up third side to form a triangle. Lightly press edges together to seal and brush triangle with remaining oil. Carefully place triangles on a greased oven tray. Repeat with remaining filling and dough, cover with plastic wrap and set aside for 15 minutes or until slightly risen.
Meanwhile, preheat oven to 200°C. Bake triangles for 15 minutes or until light golden and cooked through. Serve spinach triangles warm with lemon wedges.
* ‘00’ pasta flour, available from supermarkets and delis, is a super-fine Italian flour grade. Substitute plain flour.
Photography by John Laurie.
Meanwhile, to make filling, place spinach and onion in a colander, sprinkle over 1½ tsp salt and toss spinach until well combined. Set aside for 30 minutes, then squeeze out excess moisture. Place in a bowl with spices, pine nuts, lemon juice, fetta and ½ tsp black pepper, and toss to combine.
Divide dough into 6 and roll out each piece on a lightly floured work surface to 20cm rounds. Place one-sixth of the filling in the centre of a round and shape filling into a triangle. Fold two sides of dough, slightly overlapping, over filling, then fold up third side to form a triangle. Lightly press edges together to seal and brush triangle with remaining oil. Carefully place triangles on a greased oven tray. Repeat with remaining filling and dough, cover with plastic wrap and set aside for 15 minutes or until slightly risen.
Meanwhile, preheat oven to 200°C. Bake triangles for 15 minutes or until light golden and cooked through. Serve spinach triangles warm with lemon wedges.
* ‘00’ pasta flour, available from supermarkets and delis, is a super-fine Italian flour grade. Substitute plain flour.
Photography by John Laurie.