Spinach, ricotta and more triangles are a great way to use up leftover veg or have a meat free dinner alternative. Make triangles as big as you like, perfect as lunch, dinner or a snack!
Prep: 5 mins Cook: 60-90 mins
- 250 grams frozen chopped spinach
- 1 onion
- 4 tablespoons olive oil
- 1 head of broccoli
- 1 tablespoon garlic
- ½ lemon juiced
- 1 egg
- 250 grams ricotta
- ½ cup mozzarella cheese, grated
- ½ cup tasty cheese, grated
- ½ cup parmesan cheese, grated
- 375 grams filo pastry
- 2 tablespoons sesame seeds
- Preheat oven to 200ºC
- Defrost spinach in the microwave
- Dice up the onion
- In a pan, heat olive oil and fry onions, stirring occasionally
- Meanwhile, dice up the broccoli
- Add the garlic, broccoli and defrosted spinach to the pan and fry for 4 mins
- Leave the greens mixture to cool to one side
- In a large bowl mix together ricotta, greens mixture, juice of half a lemon, egg and 1/2 cup each of mozzarella, tasty and parmesan cheese
- Layer three sheets of filo pastry on top of each other, take one sheet at a time and lightly brush with oil before placing the next sheet on top
- Cut sheets in half length ways
- At one corner place 2 tablespoons of filling mixture
- Fold mixture and filo over to make a triangle
- Continue folding to enclose the triangle
- Place on a lined baking tray
- Repeat process to use up all of the pastry
- Brush the top of pastries with oil and sprinkle with sesame seeds
- Bake for 45 minutes or until golden and crisp
When you are not using the filo pastry, cover with damp tea towel to prevent them from drying out.
If you are using frozen filo pastry, defrost it in the fridge overnight.
Try adding any of your favourite fillings, we like to add cooked chicken and corn.
Make smaller triangles for a lunch box friendly snack.
Here it is served with our halloumi and sweet potato salad.