Spinach, ricotta and more triangles are a great way to use up leftover veg or have a meat free dinner alternative. Make triangles as big as you like, perfect as lunch, dinner or a snack!

Makes: 10
Prep: 5 mins    Cook: 60-90 mins

 Ingredients

• 250 grams frozen chopped spinach
• 1 onion
• 4 tablespoons olive oil
• 1 head of broccoli
• 1 tablespoon garlic
• ½ lemon juiced
• 1 egg
• 250 grams ricotta
• ½ cup mozzarella cheese, grated
• ½ cup tasty cheese, grated
• ½ cup parmesan cheese, grated
• 375 grams filo pastry
• 2 tablespoons sesame seeds

Directions

1. Preheat oven to 200ºC
2. Defrost spinach in the microwave
3. Dice up the onion
4. In a pan, heat olive oil and fry onions, stirring occasionally
5. Meanwhile, dice up the broccoli
6. Add the garlic, broccoli and defrosted spinach to the pan and fry for 4 mins
7. Leave the greens mixture to cool to one side
8. In a large bowl mix together ricotta, greens mixture, juice of half a lemon, egg and 1/2 cup each of mozzarella, tasty and parmesan cheese
9. Layer three sheets of filo pastry on top of each other, take one sheet at a time and lightly brush with oil before placing the next sheet on top
10. Cut sheets in half length ways
11. At one corner place 2 tablespoons of filling mixture
    
12. Fold mixture and filo over to make a triangle
    
13. Continue folding to enclose the triangle
14. Place on a lined baking tray
15. Repeat process to use up all of the pastry
16. Brush the top of pastries with oil and sprinkle with sesame seeds
    
17. Bake for 45 minutes or until golden and crisp

Notes

When you are not using the filo pastry, cover with damp tea towel to prevent them from drying out.

If you are using frozen filo pastry, defrost it in the fridge overnight.

Try adding any of your favourite fillings, we like to add cooked chicken and corn.

Make smaller triangles for a lunch box friendly snack.

Here it is served with our halloumi and sweet potato salad.