Served warm or cold, these herby filo triangles are tasty vegetarian treats that are great for all occasions, from parties and picnics to delicious lunch box fillers.
- 1 bunch English spinach
- 500g ricotta
- 1/2 cup basil, chopped
- 1/4 cup dill, chopped
- 2 shallots, pale part only, finely diced
- 1 clove garlic, crushed
- 1 egg, lightly beaten
- 375g filo pastry
- 1/2 cup (125g) butter, melted
Preheat oven to 180°C (200°C fan-forced).
Remove spinach leaves from stems and place in a colander. Pour over boiling water until wilted. Drain and squeeze out remaining liquid. Chop finely.
Place spinach in a bowl with ricotta, herbs, shallots, garlic and egg. Season and combine well.
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.
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.
Place triangles on a tray lined with baking paper. Brush tops with melted butter. Bake for 12 minutes until puffed and golden.
Find related filo recipes
- Cheesy filo triangles
- Filo pie ponds
- Healthy beef and mushroom pie
- Healthy fish pie
- Ricotta pie
- Salmon filo pies
- Spinach feta slice
- Sweet and spicy lamb pastries
- These can be frozen in a single layer prior to baking. Then just pop them straight from the freezer into the oven.
- Serve with an easy dipping sauce of Greek-style yoghurt and lemon juice.
- This recipe was created for Kidspot, New Zaland’s best recipe finder by Greer Worsley, who blogs at Typically Red.