spinach, ricotta and more triangles

Blog Spinach Ricotta And More Triangles
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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!

?Serves: 10 large triangles
? Prep: 5 mins    Cook : 1-1.5 hrs

 Ingredients

  • 250 grams frozen chopped spinach
  • 1 onion
  • 4 tablespoons olive oil
  • 1 head of broccoli
  • 1 tablespoon garlic
  • 1/2 lemon
  • 1 egg
  • 250 grams ricotta
  • 1/2 cup mozzarella cheese grated
  • 1/2 cup tasty cheese grated
  • 1/2 cup parmesan cheese grated
  • 375 grams filo pastry
  • 2 tablespoons sesame seeds

 

Directions

  1. Preheat oven to 200ºC
  2. Defrost spinach in the microwave
  3. Dice up the onion
  4. In a pan, heat olive oil and fry onions, stirring occasionally
  5. Meanwhile, dice up the broccoli
  6. Add the garlic, broccoli and defrosted spinach to the pan and fry for 4 minutes
  7. Leave the greens mixture to cool to one side
  8. 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
  9. 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
  10. Cut sheets in half length ways
  11. At one corner place 2 tablespoons of filling mixture
  12. Fold mixture and filo over to make a triangle
  13. Continue folding to enclose the triangle
  14. Place on a lined baking tray
  15. Repeat process to use up all of the pastry
  16. Brush the top of pastries with oil and sprinkle with sesame seeds
  17. Bake for 45 minutes or until golden and crisp

 

Notes

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

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