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Spinach and ricotta filo triangles
Spinach and ricotta filo triangles
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Crunchy vegetarian finger food perfect for parties or as a light lunch with a side salad.
Ingredients:
  • 1 bunch English spinach, leaves removed, washed and chopped
  • 1 Granny Smith apple, grated
  • 500g fresh ricotta cheese
  • 125.00 ml pine nuts, toasted
  • finely grated rind of 1 lemon
  • 8 sheets filo pastry
Instructions:
  • Preheat your oven to 180°C and lightly grease 2 baking trays. Quickly wilt the spinach in boiling salted water for 30 seconds. Refresh in cold water, then drain well.
  • Press out excess liquid from the spinach and apple, then transfer them to a mixing bowl. Combine with ricotta, nuts, egg, and lemon zest. Season generously with salt and pepper, and mix thoroughly.
  • Lay one filo sheet on the work surface and slice into 3 long strips. Cover the remaining pastry sheets with a damp paper towel to retain moisture.
  • Lightly oil the pastry. Spoon a tablespoon of spinach mixture onto one corner of the filo sheet and fold it diagonally to form a triangle. Keep folding to maintain the triangular shape. Brush the pastry with olive oil and transfer it to a baking tray. Repeat the process with the remaining pastry and spinach filling.
  • Bake for 20 to 25 minutes until golden and crisp, then serve hot by placing 3 on each entree plate.

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