Channeling the classic greek flavours of a spanakopita, these filo triangles make for the perfect light lunch or snack. Packed full of protein, calcium, iron and healthy fats they’ll be sure to leave both your tastebuds and belly happy. When we serve these up for lunch, we enjoy pairing them with a mixed greens side salad.
If you’re ever looking to amp up on the greens, feel free to incorporate some spring onions, parsley, mint or granted zucchini alongside your spinach.
We also love how much fun these triangles are to assemble! They’re a great recipe to get little hands involved. We also often find ourselves double or even tripling the recipe if we’re hosting a family event heading out for a picnic or attending a gathering – they’re a serious crowd pleaser and suitable for of vegetarian and pescatarian friends too!
Preheat the oven to 180 degrees celsius and line a baking tray with paper.
Place spinach in a bowl & microwave in 30 seconds intervals to wilt. Lightly beat egg in a small mixing bowl – set aside. When the spinach is ready, squeeze with your hands to remove excess water & roughly chop on a board – leave to cool.
Mince garlic & add to egg with crumbled feta, nutmeg, lemon zest from 1/2 a lemon & ricotta – whisk together until smooth. Add the cooled spinach to the egg mixture and combine well, set aside.
Place 1 sheet of filo pastry on a clean bench & spray with olive oil. Place the second sheet of pastry on top, flip and turn over. Slice the filo sheets into 6 even strips with a sharp knife.
Add 1 heaped tablespoon of ricotta filling onto each filo strip; placing the filling at the end closest to you, in the middle 3cm from the bottom. Fold the bottom corner over the filling to make a triangle shape, gently flattening the ricotta mixture. Continue to fold the pastry over itself, working your way up the sheet until a neat triangle is formed. Place onto the baking tray & repeat steps for remaining sheets.
Lightly spray your triangles with olive oil then bake for 15-20 minutes or until the filo is golden & crispy. Allow to cool for 5 minutes before serving.
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