Spinach & Ricotta filo Triangles
Makes 24

Ingredients
1 bunch English spinach, leaves removed, washed and chopped
1 Granny Smith apple, grated
500g fresh ricotta cheese
1/2 cup pine nuts, toasted
1 egg, lightly beaten
finely grated rind of 1 lemon
8 sheets filo pastry
2 tablespoons olive oil
Method
Preheat oven to 180?C. Lightly grease 2 baking trays. Cook spinach in a small saucepan of boiling salted water for 30 seconds or until just wilted. Drain and refresh under cold water. Drain well.
Squeeze all moisture from spinach and apple. Place into a mixing bowl. Add ricotta, nuts, egg and lemon rind. Season with salt and pepper. Mix well to combine.
Place 1 sheet of filo onto work surface. Cut into 3 long strips. Keep remaining sheets of pastry covered with a damp paper towel so they don't dry out.
Brush pastry lightly with oil. Place a tablespoon of spinach mixture in 1 corner of filo and fold diagonally, creating a triangle. Continue folding, taking care to retain triangular shape. Brush pastry with olive oil. Place onto baking tray. Continue with remaining pastry and spinach filling.
Bake for 20 to 25 minutes or until golden and crisp. Place 3 onto each entree plate and serve hot


Spinach Ricotta Puffs

Ingredients:
1 Tablespoon butter
1 sheet frozen puff pastry dough
4 cups raw spinach
1 Tablespoon minced garlic
2 to 3 Roma tomatoes, sliced
1/4 cup olive oil
1/2 cup Parmesan cheese
1 cup ricotta cheese
2 teaspoons fresh chopped thyme
Cut pastry dough into 12 equal portions and place on baking sheet. Saut? garlic in butter for 2 minutes; add spinach and cook until soft. Spread approximately a tablespoon of ricotta on each pastry piece, then layer with the following: spinach, tomato slice, and Parmesan cheese. Sprinkle puffs with olive oil and thyme. Bake at 400 degrees for 20 to 25 minutes or until pastry puffs and cheese turn golden brown.



Those were the best ones that came up in a search, I might just make them up as I go though.