Is it a keeper: OF COURSE!
The second recipe of my cooking adventure a few nights ago was Rojaldes, also known as spinach triangles in my family. This is a Sephardic recipe that has been around forever. Spinach triangles are a great appetizer, and can be frozen easily. They can be filled with either a potato and cheese mixture or a spinach and cheese mixture. We chose spinach and cheese.
When making spinach triangles, it is very important to use lots of cheese! You cannot use too much! I promise!
Rojaldes (Spinach Triangles)
1 lb filo
1 cup vegetable oil
1 egg, beaten
Grated Romano or Parmesan Cheese
Potato Filling:
2 lb. potatoes, cooked and mashed
1 cup grated Romano or Parmesan cheese
½ lb. cottage cheese
1 tsp. salt
4 eggs
Mix together all ingredients.
Spinach Filling:
3 lb. fresh spinach, or 3 (10 oz.) packages frozen chopped spinach
12 oz. cottage cheese
1 ½ tablespoons flour
2 cups grated Parmesan cheese
2 beaten eggs (for use with frozen spinach)
¾ tsp. salt
Mix all ingredients together.
***One-half pound Feta cheese maybe be substituted for cottage cheese.
Remove filo dough from freezer and allow to thaw in refrigerator overnight. Keep filo covered with damp cloth while working. Place 1 sheet of filo on flat surface and dab lightly with oil. Place a second sheet evenly over the first sheet and with a sharp knife, cut filo crosswise into 6 equal strips. Place 1 heaping teaspoon filling at lower corner of each strip. Fold filled corner into triangle. Continue folding triangle shape to end of strip. Place Rojaldes, side by side, in well-greased baking pan. Brush tops with beaten egg to which a drop of oil has been added. For potato or spinach filling, sprinkle with grated Romano or Parmesan cheese. Bake in a 350* oven 20 minutes or until lightly golden.
Yield: 4 dozen
