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Spinach triangles with yoghurt sauce
Spinach triangles with yoghurt sauce
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Ingredients:
  • 250g packet frozen spinach, thawed
  • 150g reduced-fat ricotta cheese
  • 62.50 ml finely-grated parmesan cheese
  • 4 green onions, finely sliced
  • 6 sheets filo pastry
  • olive oil cooking spray
  • 9.00 gm sesame seeds
  • 200g low-fat plain yoghurt
  • 10.60 gm lemon juice
  • 1 small garlic clove, crushed
Instructions:
  • Preheat your oven to a toasty 220°C and gracefully line a baking tray with baking paper.
  • Drain spinach well, then transfer to a bowl. Mix in ricotta, parmesan, and green onions. Season with salt and pepper, then mix everything together.
  • Lay one filo sheet on a work surface and cut it into four long strips. Cover the remaining pastry sheets with a damp tea towel to prevent them from drying out.
  • Lightly spritz the pastry with oil. Spoon 1 tablespoon of spinach mixture onto one corner of the pastry. Fold the pastry diagonally to create a triangle shape, ensuring it stays triangular in form. Transfer to a baking tray and repeat the process with the remaining pastry and spinach mixture.
  • Coat the triangle tops lightly with oil and generously sprinkle sesame seeds. Bake until the pastry turns a beautiful golden brown and becomes crispy, for about 20 to 25 minutes.
  • Prepare a flavorful yoghurt sauce by mixing yoghurt, lemon juice, and garlic in a small bowl. Season with salt and pepper. Enjoy warm spinach triangles with the delicious sauce.

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