1 bunch spinach
1 large onion diced
4 cloves of garlic
250 grams ricotta
1/2 cup parmigiano cheese
Salt and Pepper to taste
1 box filo pastry
100 grams melted butter
1 tablespoon olive oil
Preheat the oven to 180 degrees and line 2 baking sheets with baking paper.
Remove white stalks from spinach and wash.
In a large pot put olive oil and heat on medium.
Put onions and garlic and cook about 5 minutes.
Add the spinach cook until wilted.
Remove from heat and cool for 5 minutes and chop spinach.
Place ricotta into a medium bowl and add spinach mixture mix well.
Add the parmigiano cheese and season with salt and pepper.
Mix till well combined.
Keep a clean tea towel that is made damp to stop filo pastry from drying out.
Take one sheet at a time and brush with melted butter.
Use 3 sheets at one time and cut the sheets lengthways.
Put one desert spoonful into the bottom corner and fold in triangle using the full strip. Repeat until all the mixture is used up.
When you have finished doing the pastry place on baking trays and brush with a little melted butter.
Place on middle rack and bake for 25 minutes.
Makes 14 triangles and an excellent vegetarian dish served with salad
Prepared, tried and tested by: Sadsac Sadsac