- Mixing bowl
- Wooden spoon
- Baking tray/oven tray
(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)
- 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
- Put the spinach in a bowl, add the feta and mash with a fork or wooden spoon
- Mix in the eggs and a little nutmeg. Season with black pepper
- Preheat the oven to 180°C (350°F/Gas 4)
- Lay out one sheet of the filo pastry on a work surface and brush with melted butter
- Keep the rest of the filo covered with a damp cloth so that it doesn’t dry out
- Put another sheet of filo to fit exactly over the first and brush this with butter too
- Cut the filo in to 10cm (4 inch) strips down the length
- 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
- Brush both sides with butter and arrange on a baking tray so they fit quite compactly
- Repeat steps 5-10 with the rest of the pastry and filling
- Bake for about 15-20 minutes, or until the pastry is golden and crisp
- 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.