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I have ingredients which will make spinnach and cheese triangles, but there are sooo many recipes online and none have the same ingredients I have for a full recipe. So I will just make one up :)
I have spinnach, cottage cheese, tasty cheese, onions, eggs, puff pastry. So I will make something with that I think!
Just got me wondering how do you make spinnach and cheese triangles? Any hot tips for a delicious difference?
Kel - As your friend should I be saying? .... don't do it! They sound too good to stop at one - I know I couldn't :)
I usually put chicken in mine (just a roast chook from the supermarket), not that I make them all that often! Lol.
Last time I used philly cheese, then put a little bit of grated tasty cheese on top before I folded the pastry over.
Hehehe, thanks Krys, I didn't end up doing it after all! I made some low fat spinnach and ricotta canneloni, they were devine!!
Yum! I love spinach and ricotta but have never made canneloni. Was it easy?
Yep, sooo easy! It's vegetarian too (I have a feeling you're vegetarian?? For some reason, lol!) Here's the recipe....
Ricotta and Spinnach stuffed pasta shells
16 Canneloni shells
500g spinnach
250g low fat riccota
500g low fat cottage cheese
600ml tomato pasta sauce
1 cup vegatable stock
1 tbsp grated parmesan
Cook the pasta for 3mins in boiling water
Preheat oven to moderate
Boil/steam/microwave spinnach until just wilted. Drain and chop finely then squeeze out exess water.
Combine spinnach and cheeses in a large mixing bowl. Spoon mixture into pasta shells.Combine vege stock and pasta sauce in 2 litre baking dish.
Place shells into baking dish and sprinkle with parmesan.
Bake covered with foil for about 1 hourin moderate oven until pasta is completely cooked.
Serves 4
10g fat
2278 kj
71.3g carbs
I love this Luke Mangan recipe for spinach and ricotta triangles...DH adores them although I prefer to make them with baby spinach and sultanas instead of currants.
Enjoy!
2 bunches (about 300g) spinach, blanched and drained well
300g ricotta
½ bunch (about 30g) chives, chopped
½ bunch (about 45g) basil, chopped
2 tablespoons toasted pine nuts
2 tablespoons currants
½ tablespoon freshly grated nutmeg
sea salt and freshly ground black pepper
½ packet filo pastry
20g (1 tablespoon) butter, melted (can use polyunsaturated/monounsaturated margarine e.g. Canola)
black sesame seeds
NOTE: Makes 10-15 depending on size of parcels.
METHOD
Preheat oven to 180°C.
Squeeze spinach to ensure it's dry, and then mix with ricotta and chopped herbs. Smash pine nuts with back of heavy knife, chop currants and mix both into spinach and ricotta with nutmeg. Season to taste.
Take 3 sheets of filo pastry and cut into squares. Put some filling on one half of the squares, brush some melted butter around the edge — the outer 0.5cm — and turn unfilled half of pastry over the filling to make a triangle. Continue making the triangles until filling has been used up. Brush tops of triangles with melted butter and sprinkle with sesame seeds.
Cook in oven until golden brown (approximately 5 minutes).
Geez, some of these recipes have a lot in them.
This is a real easy one...
All i do is wash some baby spinach leaves, drain out the water, put in a bowl, rub in a little salt and rub, rub, rub. Drain any excess water. Dice in onion. Throw in some fetta, crush the cheese with your hands whilst mixing ingredients and there you go!
Cut out puff pastry squares, put in some mixture, close, brush on some egg and chuck it in the oven.