Herby filo triangles

Equipment

• 1 Oven
• 1 Colander
• 1 Bowl
• 1 Damp tea towel
• 1 Chopping board
• 1 Pastry brush
• 1 Baking tray
• 1 Baking paper

Instructions

1. Preheat oven to 180°C (200°C fan-forced).
2. Remove spinach leaves from stems and place in a colander. Pour over boiling water until wilted. Drain and squeeze out remaining liquid. Chop finely.
3. Place spinach in a bowl with ricotta, herbs, shallots, garlic and egg. Season and combine well.
4. Remove pastry from packaging and, before unrolling, cut block into five even pieces. Unroll and stack strips in a single pile. Cover with a damp tea towel.
5. Place a strip of pastry on the kitchen bench or a large chopping board. Brush with butter. Top with a second strip. Place a spoonful of ricotta mixture at one end. Fold over to form a triangle shape. Continue folding over until you reach the end. Brush with butter and press to seal. Continue with remaining ingredients.
6. Place triangles on a tray lined with baking paper. Brush tops with melted butter. Bake for 12 minutes until puffed and golden.