Spinach and Ricotta Triangles
Ingredients
125 g Frozen Spinach
1 tbp Olive Oil
1/2 Finely Diced Brown Onion
1 tsp Minced Garlic
Handful chopped Flat Leaf Parsley
300 g Ricotta
1 tbsp Italian Herbs
1 tbsp grated Parmesan Cheese
1 tsp grated Nutmeg
1 tsp Lemon Zest
1, lightly beaten Egg
2-3 sheets Puff Pastry
1 tsp Sesame Seeds
Method
Preheat oven to 180°C and spray two baking trays with oil.
Heat a fry pan on medium heat, add olive oil.
Add onion and cook a few minutes until translucent, then add minced garlic followed by spinach. If using frozen spinach add a tablespoon of hot water to help soften the spinach.
Cook until the spinach in defrosted and all the water is absorbed. If using fresh spinach, simply until it is wilted. Then set aside to cool slightly.
Place the spinach into a mixing bowl along with the ricotta, parsley Italian herbs, Parmesan, nutmeg, lemon zest and season with salt and pepper.
Combine the mixture well.
Place the partially thawed pastry sheets onto your work surface and cut in half diagonally and then again so that you have four squares.
Place a two tablespoons of spinach mixture in the middle of each square.
Arrange the filling so that when you fold the pastry over the filling is spread evenly.
Fold the pastry in half to enclose the filling and use the edge of a fork to push the open sides of the pastry together.
Brush with a little of the beaten egg and sprinkle with sesame seeds.
Repeat process until all the pastry and spinach mixture has been used.
You may find you have enough filling for a third sheet if puff pastry.
Place the Spinach and Ricotta Triangles onto the sprayed baking trays and into the oven to cook for 25 minutes or until the pastry is golden and crispy.