Spinach & Ricotta Triangles



  • 1 bunch spinach, leaves removed, washed and chopped
  • 1 Granny Smith apple, grated
  • 500g fresh ricotta cheese
  • 1/2 cup pine nuts, toasted
  • 1 egg, lightly beaten
  • finely grated rind of 1 lemon
  • 8 sheets filo pastry
  • 2 tbsp olive oil


    1. Preheat oven to 180°C. Lightly grease 2 baking trays. Cook spinach in a small saucepan of boiling salted water for 30 seconds or until just wilted. Drain and refresh under cold water. Drain well.
    2. Squeeze all moisture from spinach and apple. Place into a mixing bowl. Add ricotta, nuts, egg and lemon rind. Season with salt and pepper. Mix well to combine.
    3. Place 1 sheet of filo onto work surface. Cut into 3 long strips. Keep remaining sheets of pastry covered with a damp paper towel so they don’t dry out.
    4. Brush pastry lightly with oil. Place a tablespoon of spinach mixture in 1 corner of filo and fold diagonally, creating a triangle. Continue folding, taking care to retain triangular shape. Brush pastry with olive oil. Place onto baking tray. Continue with remaining pastry and spinach filling.
    5. Bake for 20 to 25 minutes or until golden and crisp. Place 3 onto each entree plate and serve hot.

    (Recipe sourced & adapted from taste.com.au)