SPINACH FILO TRIANGLES

Ingredients

Bunch spinach, washed & chopped

1 apple, grated

500 g ricotta cheese

1 egg, lightly beaten

1 lemon, zested

Pinch salt & pepper

8 sheets filo pastry

1/4 cup olive oil

Method

Preheat oven to 180 degrees, line oven trays with baking paper and set aside.

Bring a saucepan of salted water to the boil, add spinach and cook for 30 seconds, then drain, run under cold water and drain again.

Squeeze all the moisture from both the spinach and grated apple using paper towel and then place in a bowl with the ricotta, egg and lemon rind. Mix well and season with salt and pepper.

Place 1 sheet of filo pastry on a clean chopping board and cover remaining filo with damp towel to prevent it from drying out. 

Cut sheet in three strips and brush with oil. Place a tablespoon of mix in the corner and fold diagonally (making a triangle), place on prepared tray.

Continue with remaining filo strips then repeat with other sheets.

Brush triangles with oil and bake for 20 minutes, until golden.

This easy recipe is on page 144 of our 50th Anniversary Cookbook.

The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.