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I’m a big fan of anything with spinach and ricotta so you bet I love when it’s wrapped in flakey filo pastry. These spinach and ricotta triangles are great for any occasion - a super fast and easy dinner but also a great option to make when you’re having people over. But jokes because, well lockdown for my fellow Sydney peeps. Anywho, give em a go, I’m sure you’ll be just fine devouring these on your own.
Ingredients
280g (1 large bag) baby spinach, wilted and chopped
500g firm ricotta
Juice from half a lemon
Zest of 1 Lemon
Generous pinch of salt and pepper
Sesame seeds to sprinkle on top
1 packet of Fillo pastry
Method
Combine all of the ingredients (except the fillo) in a large bowl and stir well to combine.
Take a sheet of fillo pastry, cut it in half and then fold in half again. Spoon some of the mixture onto the bottom corner and fold diagonally. Keep folding until you reach the end of the pastry.
Place on a baking tray, spray with olive oil and top with sesame seeds. Place in the oven on 180 for 20-25 minutes or until golden!
Note: these freeze really well! So throw some in the freezer (uncooked) for next time when you just can’t be bothered to cook.
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