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How to make Spinach and ricotta filo triangles

Yield = 24
Prep time: 0:35
Cook time: 0:30
Total time: 1:05

Ingredients

  • 1 bunch English spinach, leaves removed, washed and chopped
  • 1 Granny Smith apple, grated
  • 500g fresh ricotta cheese
  • 1/2 cup pine nuts, toasted
  • 1 egg, lightly beaten
  • finely grated rind of 1 lemon
  • 8 sheets filo pastry
  • 2 tablespoons olive oil

Method

  • Step 1 Preheat oven to 180°C. Lightly grease 2 baking trays. Cook spinach in a small saucepan of boiling salted water for 30 seconds or until just wilted. Drain and refresh under cold water. Drain well.
  • Step 2 Squeeze all moisture from spinach and apple. Place into a mixing bowl. Add ricotta, nuts, egg and lemon rind. Season with salt and pepper. Mix well to combine.
  • Step 3 Place 1 sheet of filo onto work surface. Cut into 3 long strips. Keep remaining sheets of pastry covered with a damp paper towel so they don't dry out.
  • Step 4 Brush pastry lightly with oil. Place a tablespoon of spinach mixture in 1 corner of filo and fold diagonally, creating a triangle. Continue folding, taking care to retain triangular shape. Brush pastry with olive oil. Place onto baking tray. Continue with remaining pastry and spinach filling.
  • Step 5 Bake for 20 to 25 minutes or until golden and crisp. Place 3 onto each entree plate and serve hot.