- 1/2 packet filo pastry
- 1 large bunch silverbeet (spinach) stalks removed chopped, steamed, drained or 1 cup frozen spinach, thawed
- 2 eggs, lightly beaten
- 250 g ricotta
- 125 g fetta, crumbled
- 2 tbs finely grated parmesan chese
- 1 tsp oregano (dried or fresh)
- 1/2 tsp grated or powdered nutmeg
- 80g melted butter (or canola spray)
- poppy seeds (optional)
Preheat oven to 180 degrees celsius.
Slightly wet a teatowel. Remove your filo from the packaging and place in the teatowel to avoid it drying out.
Take out the amount of filo you are going to use, cut it into 3 -4 equal strips depending how big you'd like your triangles.
Take one strip and brush with butter, or spray with canola. Place another piece on top and repeat.
Place about 1-2 tablespoons of mixture on the filo and fold up the corner to the side, continue to fold until you get your triangle.
Place on a greased tray, brush or spray slightly on top and sprinkle with poppyseeds.
Bake for about 15 minutes until golden brown on top. Suitable to freeze for up to 1 month in an airtight container or similar.
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills
- Course - Lunchbox, Lunchbox