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.
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