Welcome to Party Week at Baked! I’m so thrilled to be here, bringing my favourite mini spinach pies to the potluck. These handheld beauties are the perfect little packages to bring to any party, no matter what the season. Great at any event from a summer BBQ to a winter cocktail party, I especially love them come this busy holiday time of year. To save time you can prepare the mix a couple of days ahead, or even assemble the entire pies to freeze them raw and leave them to be cooked just before the event. To make these vegan I opted for a simple tofu feta, but if dairy is something you dig, simple goat or sheep feta would work just as well. And if you’re looking to get a little extra fancy, try serving them with a big bowl of tzatziki for dippin’.
When the idea of a party theme was suggested for the re-launch of Baked-the Blog, what kind of party did you have in mind?
I immediately thought of the type of food centric parties my partner and I throw. We usually have a few couples over for plate after plate of snacks, crackers, some negronis, and way too many killer dips + spreads. We’ll often play a board game and spin a few records and stay up until the wee hours of the morning.
If we were at a cocktail party, what drink would you order?
Lately I’ve been all about the shrubs. I’d probably order a variation of this drink I recently had at the Ace Hotel in NY which was a blackberry shrub with loads of crushed ice and gin – because gin is always a good idea in my books!
It’s 3pm on a Saturday and you’ve got a couple of hours free, what are you going to bake?
I’ve been on a major bread kick lately, so I’d probably get a sourdough on the go, as well as start on my favourite Tassajara yeasted bread. For good measure I’d probably make a batch of chocolate chunk cookies, too, with either miso or flakey sea salt because I’m a sweet/salty addict. And you know, #balance 😉
Finish this sentence. On Sunday mornings, you can usually find me…
Mixing up a herbal latte with some of my favourite powders and potions (maca, ashwagandha, soaked cashews, and cinnamon to name a few) and heading out to the local famers market to stock up for the week. I’ll usually take the long way and head to the beach for a few minutes of relaxation and beach-combing.
If you make these, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
If you’re having trouble folding the triangles, this graph is helpfulPrint
- 500 g frozen spinach, thawed and squeezed dry
- 1 cup leek, chopped
- 1/4 cup green onion, chopped
- 1/4 cup dill, chopped
- 2 tbsp. fresh rosemary, chopped
- 3–4 garlic cloves, minced
- 1/2 tsp sea salt, more to taste
- pepper to taste
- 9 sheets phyllo dough, thawed
- 1/4 cup + 1 tbsp olive oil
- 2 tbsp. sesame seeds
- 1/2 a batch tofu feta, crumbled (see below )
- Heat the 1 tbsp. olive oil in a frying pan on medium low heat. Add the leeks and saute for 5 minutes or until they begin to soften. Add the garlic and green onions and cook for another few minutes until they too soften.
- Next add the thawed spinach, dill, rosemary, salt and pepper. If you’re using the vegan feta, now is the time to add it. Continue to cook this mixture for a few minutes to allow any residual moisture to evaporate. Taste and adjust seasoning as necessary.
- At this point the filling can be set aside or used right away. To make the triangles take one sheet of phyllo and brush it lightly with some olive oil. Lay another layer of dough on top and bush it lightly with olive oil. Finally add a the last layer of phyllo, and brush it lightly with oil (this makes three layers total).
- Take the three layered piece of phyllo and cut it into 4 strips along the long edge. Working quickly (so the phyllo doesn’t dry out too much) add around 3 Tbsp. of spinach filling to one strip and begin to fold up like a triangle. If you’re having trouble with the folding see the photo above.
- Continue in this manner until all the filling us used up. Once you have 12 or so triangles, brush them one more time with a little olive oil and sprinkle with sesame seeds. Bake them on a parchment lined tray in a 190 C (375 F) for 25-30 minutes or until golden and crisp. Serve warm.
400 g extra firm tofu, cubbed
1/4 cup apple cider vinegar
1/2 tsp. sea salt
big pinch oregano
Combine all the ingredients together and let marinate in the fridge for at least 4 hours. Overnight is best.