Friday, May 6, 2011

Spinach and ricotta filo triangles

If you're strapped for time, you can make the mixture the day before and just fill the pastry and bake the triangles on the day you need them. These have always been a hit at dinner parties.

Spinach and ricotta filo triangles - makes 24

2 bunches spinach, stems removed, washed
1 granny smith apple, grated
500g ricotta cheese
1/2c pine nuts, toasted and chopped
1 egg, lightly beaten
Rind of 1 lemon, finely grated
8 sheets of filo pastry
2T olive oil

Preheat over to 180C.
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 (this keeps the colour nice and bright). Drain well.
Squeeze all moisture from the spinach and apple and place into a mixing bowl. Add the ricotta, pine nuts, egg and lemon rind then season with salt and pepper. Mix well to combine.
Place 1 sheet of filo onto a working surface. Cut into 3 long strips (make sure you keep all remaining sheets of pastry covered with a damp towel so they don't dry out).
Brush pastry lightly with oil or if you have spray oil, spray the sheet lightly. Place a tablespoon of spinach mixture in one corner of the filo and fold diagonally, creating a triangle. Continue folding diagonally retaining triangle shape.
Brush triangle with olive oil and place onto baking tray. Continue with the remaining pastry and filling.
Once all triangles are prepared, bake for 20-30 minutes or until golden and crisp.
Serve hot.

I've seen some similar recipes that ask for some nutmeg to be added, i've tried this and still unsure if I'm a fan, but if this is something you think you'd enjoy I'd definitely recommend giving it a go, just add 1/2 teaspoon of nutmeg.

The apple gives this mixture a subtle flavour, you can leave it out, but I quite like the flavour it brings with the spinach.

Removing the moisture from the spinach and apple is important as you do not want soggy triangles, so take the time to make sure this is done well.

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