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Spinach and ricotta filo triangles
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Crispy filo pastries filled with savory spinach and ricotta, a delightful appetizer or snack influenced by traditional family recipes.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 2 green onions, thinly sliced
  • 1 bunch English spinach, trimmed, chopped
  • 40.00 ml chopped fresh dill leaves
  • 1 tsp finely grated lemon rind
  • 79.20 gm fresh ricotta, crumbled
  • 75g Greek fetta, crumbled
  • 1 egg, lightly beaten
  • 15 sheets filo pastry
  • 75g butter, melted
  • 1.25 gm paprika
Instructions:
  • Preheat the oven to 180C/160C fan-forced and prepare 2 large baking trays by lining them with baking paper.
  • In a large frying pan over medium-high heat, sauté onion in oil for 1 minute. Add spinach and cook for 2 to 3 minutes until just wilted. Transfer to a bowl, let cool for 10 minutes, then squeeze out excess liquid from the spinach.
  • Combine spinach with fresh dill, lemon zest, ricotta, feta, and egg. Season generously with freshly ground black pepper. Mix until fully incorporated.
  • Lay a sheet of filo pastry on a flat surface and brush with melted butter. Layer another sheet of filo on top and repeat with a touch more butter and another sheet of filo. Cut into 3 even strips. Spoon 3 heaped teaspoons of spinach mixture onto one end of a filo strip. Fold into a triangle shape, preserving the filling. Repeat the process with the remaining filo, butter, and filling. Arrange the triangles on baking trays, brush with butter, and sprinkle with paprika.
  • Bake until golden brown, rotating trays halfway through. Let stand for 5 minutes before serving.

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