A home cook has shared her easy recipe for cheesy veggie triangles that can be made with three basic ingredients.
Ayeh Far, from Sydney, shared a TikTok video showing her making the snacks with feta cheese, spinach and ready-made puff pastry, which are sold in the freezer section of leading supermarkets such as Coles and Woolworths.
“This is the best snack and so easy to make,” she said in the clip.
Ayeh, who has built a following of more than 630,200 on TikTok by sharing her quick and easy recipes, starts by wilting spinach in hot water before mixing it with crumbled chunks of feta, then mashing them together with the back of a spoon. .
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Sydney woman Ayeh Far (pictured) has built a TikTok audience of over 630,200 followers with her quick and easy recipes
Ayeh makes the snacks (left) with feta cheese, spinach (right) and ready-made puff pastry
She loads the mixture onto a sheet of filo dough which she folds into triangular parcels.
Ayeh then sprinkles the packets with cooking oil, sprinkles sesame seeds on top and bakes them at 180 degrees until they are crispy and golden brown.
Her simple recipe, which has been viewed 322,400 times since its upload on Saturday, quickly garnered rave reviews.
‘Spinach and cheese are my favorite flavor combination, I’m definitely going to try this,’ replied one viewer.
“I love your recipes so much,” added another.
Others said the triangles were a simplified version of spanakopita, a savory cheese and spinach that originally came from Greece.
It’s the latest of Ayeh’s recipes to take social media by storm, following her wildly popular spaghetti carbonara.
While some recipes are made with cream, Ayeh said the traditional version of the iconic dish should be made with raw eggs and pecorino cheese instead.
“The key to making an authentic carbonara is not to use cream. The creaminess comes from mixing egg and Pecorino Romano cheese, which creates a creamy, silky sauce in minutes,” she explains.
To make the pasta in less than 15 minutes, you’ll need spaghetti, eggs, hard cheese like Pecorino Romano or Parmigiano Reggiano, black pepper, and an unusual ingredient.
Earlier this year, Ayeh (left) delighted followers with her simple recipe for the perfect spaghetti carbonara (right)
Ayeh has put her own spin on the classic by creating a ‘meatless’ version with shiitake mushrooms.
“I’ve used shiitake because it has a rich flavor and meaty texture, and it’s a good substitute for bacon,” she said.
She started by adding two egg yolks, one egg, black pepper, and freshly grated Pecorino cheese.
“If you still add cream to your pasta carbonara, then today is to redeem yourself and make it up,” Ayeh said.
She cut the mushrooms into slices and fried them in a pan until browned.
She then boiled the pasta in heavily salted water. Ayeh then used a splash of pasta water to ‘thin out’ the sauce.
She removed the mushrooms from the heat, added pasta and poured in the sauce, stirring until the ingredients were well mixed.
‘Give it all a good mix. It would make a silky, creamy carbonara,’ she said.
“There’s no better way to show your loved ones you care than by making them a nice big bowl of comfort food, so get cooking and make them this magical dish.”
Ayeh (left) said the secret to authentic carbonara (right) is to make it with raw eggs and pecorino cheese instead of cream
Ayeh’s method is also used by some of Australia’s top chefs, including Barilla chef Andrea Tranchero.
In April 2018, Mr. Tranchero revealed why he always makes authentic carbonara without cream.
“The secret to cooking authentic carbonara is to keep it simple – it only takes five ingredients and cream is not one of them,” he told Daily Mail Australia.
“Nothing beats the homemade creaminess obtained from the emulsion of raw egg, cooking water and Pecorino Romano cheese.”