Crispy Spinach and Ricotta Triangles
1 bunch spinach
1 large onion diced
4 cloves of garlic
250 grams ricotta
1/2 cup Parmigiano cheese
Salt and Pepper to taste
1 box filo pastry
100 grams of melted butter
1 tablespoon olive oil
Preheat the oven to 180 degrees and line 2 baking sheets with baking paper.
Remove white stalks from spinach and wash.
In a large pot put olive oil and heat on medium.
Put onions and garlic and cook about 5 minutes.
Add the spinach cook until wilted.
Remove from heat and cool for 5 minutes and chop spinach.
Place ricotta into a medium bowl and add spinach mixture mix well.
Add the Parmigiano cheese and season with salt and pepper.
Mix till well combined.
Keep a clean tea towel that is made damp to stop filo pastry from drying out.
Take one sheet at a time and brush with melted butter.
Use 3 sheets at one time and cut the sheets lengthways.
Put one large spoonful into the bottom corner and fold in a triangle using the full strip. Repeat until all the mixture is used up.
When you have finished doing the pastry place on baking trays and brush with a little melted butter.
Place on middle rack and bake for 25 minutes.
Makes 14 triangles and an excellent vegetarian dish served with salad
Prepared, tried, and tested by Sadsac Sadsac