Spinach and Ricotta Triangles |

Name: Spinach and Ricotta Triangles
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 bunch spinach, stalks removed; 12.5 ml – 1 tbsp olive oil; 1 large onion, diced; 4 garlic cloves, minced; 250 g ricotta; 125 ml – 1/2 cup Parmigiano cheese, finely grated; Salt and black pepper, to taste; 1 box filo pastry; 100 g butter, melted

Description

These Spinach Ricotta Crunch Triangles come out crisp, buttery, and just messy enough to feel homemade in the best way. They’re great as a light lunch, starter, or one of those snacks that will disappear faster than expected.

Ingredients

Units Scale

1 bunch spinach, stalks removed
12.5 ml - 1 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
250 g ricotta
125 ml - 1/2 cup Parmigiano cheese, finely grated
Salt and black pepper, to taste
1 box filo pastry
100 g butter, melted

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Instructions

Preheat your oven to 350⁰F (180⁰C).
Line 2 baking trays with baking paper.
Remove the tough white stalks from the 1 bunch of spinach, then wash and dry the leaves well.
If the spinach is too wet, the filling can turn watery later, so it’s best to pat it dry with a clean tea towel.
Heat 1 tbsp olive oil in a large pan over medium heat.
Add the 1 large diced onion and cook for about 5 minutes until softened.
Stir in the 4 minced garlic cloves and cook for another 30 seconds.
Add the spinach a handful at a time and cook until fully wilted.
Remove the mixture from the heat and let it cool for about 5 minutes.
Roughly chop the cooked spinach mixture. If there’s extra liquid sitting in the pan, drain it off before mixing with the cheese filling.
In a medium bowl, combine the chopped spinach mixture, 250 g ricotta, and 1/2 cup Parmigiano cheese. Season with salt and black pepper to taste. Mix until well combined.
Keep the filo pastry covered with a slightly damp tea towel while working so it doesn’t dry out and crack. Filo dries surprisingly fast, especially near a warm oven.
Lay 1 sheet of filo pastry on a clean surface and brush lightly with some of the 100 g melted butter.
Layer the 3 sheets together, brushing each sheet lightly with butter.
Cut the layered filo lengthwise into long strips.
Spoon a generous tablespoon of filling onto the bottom corner of each strip.
Fold into triangles, continuing all the way up the strip until sealed.
Place the triangles seam side down onto the prepared baking trays and brush the tops lightly with more melted butter.
Bake on the middle rack for 25 minutes or until crisp and deeply golden brown.
Let them cool for a few minutes before serving.
They’re especially good warm with a simple salad or even a spoonful of plain yogurt on the side.

Notes

Prepared, tried, and tested by Sadsac