Saturday, 15 April 2017

Spanakopita Triangles (Spinach and Ricotta Triangles)

I don't follow all traditions of the religious kind, however, Good Friday is a Meat Free kind of day.  I go to the fish market first thing in the morning and pick up a couple of nice fresh fish and we normally have homemade fish and chips.  

This year I also felt like a tasty but lighter lunch so I mad some Spinach and Ricotta Triangles.  The Greek's got it right with the good old Spanakopita.  Cheese, spinach and crispy, crispy pastry.

You can make this in many ways, as a pie or in triangles or in a coil shape.  Any way you make it this is a great light lunch or snack and makes a great school lunch box addition.  You can freeze these uncooked as well.

500 gm ricotta cheese
100 gm Parmesan cheese, grated
100 gm tasty cheese, grated
250 gm frozen spinach
1 egg
filo pastry, from the fridge not freezer
100 gm butter, melted
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon grated lemon rind

In a mixing bowl place your three cheeses.

Add the Egg, salt, pepper and lemon rind.

Mix together.

Make sure you squeeze the liquid out of your spinach when defrosted.

Mix through the spinach,

Make sure that you keep your filo under a damp tea towel to ensure it doesn't dry out.

Place one sheet of pastry on your bench and brush with melted butter, lay the second sheet over the top.

Slice the sheets into 3 strips.

Place a dessert spoon of the spinach mixture at one end of each strip.

Brush the strip with butter and then fold on corner over the filling to form a triangle.  Fold the triangle over itself to the end to form a triangle package.

You may need a little extra butter to stick the pastry end down.

Place your triangles on a lined baking sheet and remember to cover with a damp tea towel to ensure they don't dry out.  At this stage you can refrigerate for later, bake or freeze.

When ready to bake just brush with melted butter and sprinkle with a little salt and pepper.


Bake at 200C for 15 to 20 minutes or until golden brown.  Serve.

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