1 tsp olive oil
1 onion, finely diced
1 clove garlic, crushed
250g frozen spinach, thawed, liquid squeezed out
250g reduced-fat ricotta
Zest from ½ lemon
1 egg, lightly beaten
12 sheets filo pastry
Spray olive oil
Step 1
Preheat oven to 180oC. Line two large oven trays with baking paper.
Step 2
Heat olive oil in a small fry pan over medium heat.
Step 3
Add the onion and garlic and cook stirring occasionally until the onion softens. Transfer to a bowl and set aside to cool.
Step 4
Add the spinach, ricotta, lemon zest and egg to the onion mixture and combine.
Step 5
Keep pastry sheets you’re not working with covered with a damp tea towel, so they don’t dry out.
Step 6
Place 1 sheet of pastry on a clean surface and spray with oil spray. Top with another sheet of pastry. Spray. Top with a third sheet of pastry and spray.
Step 7
With the long sides facing you, cut pastry into 5 strips. Put 1 tablespoon of the spinach mix in the corner of a strip and fold diagonally to form a triangle. Repeat with remaining pastry and mix.
Step 8
Arrange on the oven trays and spray with oil. Bake for 20-25 minutes or until golden.
Food safety tip: if you are packing leftovers for lunch, the triangles need to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
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