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Equipment needed

  • Scales
  • Saucepan
  • Mixing bowl
  • Wooden spoon
  • Tablespoon
  • Knife
  • Baking tray/oven tray
  • Oven
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(Makes about 18 small triangles)
Preparation time: 45-60 minutes
Cooking time: 15-20 minutes


  • 500g fresh spinach
  • 200g feta cheese
  • 100g ricotta
  • 2 eggs (lightly beaten)
  • Pinch of ground or grated nutmeg
  • 375g filo pastry
  • 100g butter (melted)


  1. Blanch the spinach in boiling salted water for a few minutes and then drain well. Allow it to cool slightly, chop it up finely, squeezing out as much water as possible
  2. Put the spinach in a bowl, add the feta and mash with a fork or wooden spoon
  3. Mix in the eggs and a little nutmeg. Season with black pepper
  4. Preheat the oven to 180°C (350°F/Gas 4)
  5. Lay out one sheet of the filo pastry on a work surface and brush with melted butter
  6. Keep the rest of the filo covered with a damp cloth so that it doesn’t dry out
  7. Put another sheet of filo to fit exactly over the first and brush this with butter too
  8. Cut the filo in to 10cm (4 inch) strips down the length
  9. Put 1 tablespoon of spinach filling at the bottom middle of each strip and fold the right corner over to the left side to make a triangle. Fold the pastry upwards to create another triangle and continue until you have a neat little package
  10. Brush both sides with butter and arrange on a baking tray so they fit quite compactly
  11. Repeat steps 5-10 with the rest of the pastry and filling
  12. Bake for about 15-20 minutes, or until the pastry is golden and crisp
  13. Best served and eaten immediately, but they also taste great cold.

Swaps and additions:

  • For non-vegetarian eaters you can add 3tbsp of grated parmesan at stage 3 for a stronger cheesy flavour
  • You can use frozen spinach instead – allow it to thoroughly defrost or slowly heat in a saucepan, then squeeze out as much liquid as possible
  • Try adding mint, dill, thyme or chopped chives
  • For a lower fat version, either use low fat feta, or use less feta and more ricotta.

Serving suggestions:  Make larger triangle pastries to have as a meal alongside a Greek salad. You can also layer the whole sheets in a baking tray (about 1-2 inches deep), along with layers of the filling to create a pie – cut in to squares to serve.

Storage: Keep in an airtight container in the fridge for up to 3 days.