Total cooking time: 40 minutes
Makes 8
Difficulty: Medium
1kg (2lb) spinach
¼ cup (60ml/2 fl oz) olive oil
1 onion, chopped
10 spring onions, sliced
20g (¾oz) chopped fresh parsley
1 tablespoon chopped fresh dill
Large pinch of ground nutmeg
35g (1¼oz) freshly grated Parmesan
150g (5oz) crumbled feta cheese
90g (3oz) ricotta cheese
4 eggs, lightly beaten
40g (1¼oz) butter, melted
1 tablespoon olive oil, extra
12 sheets filo pastry
1. Trim any coarse stems from the spinach. Wash the leaves throroughly, roughly chop and place in a large pan with just a little water clinging to the leaves. Cover and cook gently over low heat for 5 minutes, or until the leaves have wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess water.
2. Heat the oil in a heavy-based frying pan. Add the onion and cook over low heat for 10 minutes, or until tender and golden. Add the spring onion and cook for a further 3 minutes. Remove from the heat. Stir in the drained spinach, parsley, dill, ground nutmeg, Parmesan, feta, ricotta and egg. Season well.
3. Preheat the oven to moderate 180°C (350°F/Gas 4). Grease two baking trays. Combine the melted butter with the extra oil. Work with three sheets of pastry at a time, keeping the rest covered with a damp tea towel. Brush each sheet with butter mixture and lay them on top of each other. Cut each stack in half lengthways.
4. Spoon 4 tablespoons of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry. Put the triangles on the baking trays and brush with the remaining butter mixture. Bake for 20-25 minutes, or until the pastry is golden brown.
Nutrition per triangle:
Protein 15g; Fat 23g; Carbohydrate 14g; Dietary Fibre 4g; Cholesterol 135mg; 1335kJ (320kcal)
Note:
Feta is a salty Greek cheese that should be stored immersed in slightly salted water in the fridge. Rinse and pat dry before using.
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