What you need(Makes 10, freezable)
- 250g Ricotta cheese200g Feta, crumbled
- 250g Frozen spinach, thawed with moisture squeezed out1 Lemon (juice)
- 3 Eggs, lightly beaten10 sheets Filo Pastry
What to do
Preheat oven to 190°C.
Place into large bowl:
- 3 eggs,
- 250g frozen spinach,
- 250g ricotta,
- 200g crumbled feta and
- 1 lemon (juice)
Cover filo pastry with damp tea towel to keep moist.
Take one sheet filo pastry, fold in half on longest side to make a long rectangle.
Place 2 tablespoons of the spinach and ricotta mixture in the top right-hand corner of pastry
Then fold the corner of the filo sheet with the mixture on it over itself to form a triangle.
Press edges of triangle down with fork to seal them,
Repeat process until all mixture used. Makes 10 triangles.
Line baking tray with baking paper.
Place triangles on tray 2-3 cm apart.
Bake 15-20 minutes until golden. Then serve!