Triangles with potatoes and cheese

Name: Triangles with potatoes and cheese
Ingredients: For the dough: -400g flour -half a teaspoon of salt -4 tablespoons of oil -6 tablespoons of water For the filling: -0.5 kg medium potatoes -0.5 kg spinach -2 tablespoons of oil -2 green onions; finely chopped -100g feta cheese -half a bunch of fresh dill Extra: -oil for frying -To serve: 6 tablespoons of sour cream + 2-3 cloves of garlic

Appetizers - Triangles with potatoes and cheese by Crenguta J. - Recipia

Triangles with Potatoes and Feta Cheese Every time I need to prepare a snack for the road or something quick for a picnic, triangles with potatoes and feta cheese appear on the list. They are simple to make, do not require fancy ingredients, and the dough is easy to prepare. Plus, it's the kind of recipe where you can juggle with what you have on hand, without worries. Quick Info Total time: about 1 hour and 30 minutes Preparation: 30-40 minutes (depends on how fast you are with the filling and dough) Cooking: 30-40 minutes, depending on the size of the triangles and how many you fry at once Servings: 10 large triangles (or more if you make them smaller) Difficulty: medium Recipe type: savory snack, picnic, appetizer, packed lunch for school or work Ingredients For the dough: - 400 g flour (sifted) - 1/2 teaspoon salt - 4 tablespoons oil - 6 tablespoons water For the filling: - 500 g potatoes (medium, peeled and diced) - 500 g fresh spinach - 2 tablespoons oil - 2 green onions (finely chopped) - 100 g feta cheese - half a bunch of dill (finely chopped) For frying: - enough oil to be two fingers deep in the pan For serving: - 6 tablespoons sour cream - 2-3 cloves of crushed garlic Preparation Method 1. Dough Sift the flour into a bowl. Add the salt, 4 tablespoons of oil, and 6 tablespoons of water. Mix everything and knead until you get a fairly firm dough, softer than bread dough but not sticky. Form a ball, coat it with a little oil, cover it with a clean towel, and set it aside while you prepare the filling. 2. Filling Wash the potatoes well, peel them, cut them into cubes, and boil them in salted water. Meanwhile, wash the spinach and blanch it quickly, just until it wilts, then let it cool a bit and chop it finely. The green onion should be chopped as finely as possible. When the potatoes are cooked, drain them and prepare a larger pan. Add the 2 tablespoons of oil, then add the chopped green onion, chopped spinach, and boiled potatoes. Sauté everything for about 3 minutes, just enough to combine the flavors. Remove the pan from the heat and add the grated feta cheese and chopped dill. Mix and check for salt. The filling should be cohesive, not too wet. 3. Shaping the triangles Take the dough and knead it a bit more on a floured surface. Divide it into 10 equal balls. Each ball is rolled out with a rolling pin into a round sheet, about 10-12 cm in diameter. Cut each disc in half. Take one half and bring the corners over each other to form a cone, pressing the edges to seal. Hold the cone in your hand and put 1-2 tablespoons of filling in it, enough to fill it but still able to close the edge well. Seal carefully by pressing the edges well (you can also use a fork if you want a neater appearance). Repeat the process with all the dough balls and all the filling. 4. Frying In a higher-sided pan, pour in enough oil to be two fingers deep on the bottom. When the oil is hot, fry the triangles in batches, without crowding them (I usually put about 6 at a time, but it depends on the pan). Brown them on both sides, then remove them to a plate lined with paper towels to drain excess oil. 5. Serving They are served hot, with a simple sauce of sour cream and crushed garlic. They can also be eaten cold, but are better freshly made. Why I make this recipe often The triangles are practical, use inexpensive and readily available ingredients, and the dough is not fussy. I can easily adapt them and they are suitable for lunch boxes, picnics, or quick snacks. They stay good for a few hours without drying out. Tips and Variations Tips - Do not overload the triangles with filling, otherwise they may burst while frying. - Make the dough softer than for bread – this way it will be easier to shape and will remain tender after frying. - Roll out the sheets thin enough, but not transparent, so they can hold the filling. Substitutions - You can use nettles or wild garlic instead of spinach. - Feta cheese can be replaced with grated cheese if you want a milder taste. - For a dairy-free version, omit the cheese and add more greens. Variations - Instead of potatoes with spinach, you can use a filling with sautéed mushrooms or a mix of vegetables, after draining them well. - If you don’t have time to fry, you can bake them in the oven, brushed with a little oil, but the texture will be different. Serving Ideas - You can pack them for school or work, they last a few hours without problems. - They are good alongside a green salad. - For a picnic, you can transport them in a container, without the sour cream sauce. Frequently Asked Questions Can I make the dough a day in advance? Yes, you can make the dough in the evening and leave it in the fridge, covered, but let it come to room temperature before shaping. Do I need to blanch the spinach or can I use it raw? It’s best to blanch it for a few minutes, otherwise it releases too much water in the filling and can make the dough soggy. What do I do if the edges of the triangles don’t stick? Moisten the edges slightly with water or press them with a fork to seal. Can I freeze the raw triangles? I haven’t tried personally, but I don’t recommend it – the dough contains a little fat and can dry out in the freezer, and during frying, it may crack. Can they be baked in the oven? They can be baked, but they will have a different crust, not as crispy as when fried. For baking, place them on parchment paper and brush them with a little oil. Nutritional Values Approximately, for one fried triangle (out of 10, with filling and cheese), the value is around 200-220 kcal. Each has about 35 g of carbohydrates, 6-7 g of protein, and 7-8 g of fat, depending on how much oil remains in the dough. The sour cream sauce adds extra, to taste. These are approximate values and can vary based on size and how much oil they absorb during frying. Storage and Reheating The triangles are good for a few hours after frying, but I do not recommend keeping them overnight, as the dough hardens and the filling absorbs moisture. If you need to reheat them, put them in the oven for a few minutes, not in the microwave, to avoid making them too soft. They are best eaten fresh.

Triangles with potatoes and cheese

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