Spinach and Ricotta Triangles

Ingredients

• 1 bunch English spinach, stalks removed, washed and chopped or 2 packs of baby spinach leaves
  
• tub of low fat ricotta cheese. You can use feta, but this is a stronger and saltier taste.
• 1/2 cup pine nuts, toasted or plain
  
• 2 eggs, lightly beaten
• teaspoon of dill
  
• sheets filo pastry. I use puff pastry sometimes, depending what is in the freezer
• one chopped onion and garlic to taste
• milk for glazing
  
• sesame seeds
  

Method

1. Preheat oven to 180°C. Lightly grease 2 baking trays. Boil water in a saucepan and blanch spinach for 30 seconds or until just wilted. Drain and refresh under cold water. Drain well and squeeze out all the moisture.

2. Fry off the onion and garlic, combine ricotta, nuts, dill, eggs and add to spinach. Season with salt and pepper. Mix well to combine.

3. Place 1 sheet of pastry onto work surface. Cut into triangles.

4. Brush pastry lightly with milk. Place a tablespoon of spinach mixture in middle and fold diagonally, creating a triangle. Brush pastry with milk and sprinkle with sesame seed . Place onto baking tray. Continue with remaining pastry and spinach filling.

5. Bake for 20 to 25 minutes or until golden and crisp. Serve with a salad of your choice

6. *I have seen a recipe where 1 grated apple is added to the mixture. The more adventurous family members might like to try it!