Recipe: Cheese and spinach triangles

As mentioned in my gym moan this morning, I had cheese and spinach filo triangles for dinner last night. They were delicious. As I made them, I also know they were fattening. I’d forgotten how evil filo pastry is. Not to mention being frickin’ annoying and messy to prepare. The spinach mixture was fantastic though, so I think I’ll put it in low-fat puff pastry next time. For all I know, low-fat puff pastry is just as bad for you as butter-slathered filo, but since I won’t have made it – I am a store-bought pastry girl – I can pretend it’s a health food.

RECIPE: CHEESE AND SPINACH FILO TRIANGLES

1 onion, finely chopped

1 tablespoon olive oil

2 spring onions, finely chopped

1 garlic clove, crushed

2 x 250g boxes of frozen spinach, thawed and drained of excess moisture

2 tablespoons mint, finely chopped

2 eggs

125g crumbled feta

125g ricotta

60g grated parmesan

120g butter, melted

box of filo pastry

METHOD: Preheat oven to 180C. Saute onion, garlic and spring onions until soft. Add spinach and cook until there is no liquid in the frying pan. Tip mixture into a strainer over a bowl to cool. Beat eggs in a bowl. Add cheeses and spinach mixture. Take three filo sheets and brush with melted butter. Cut into three long strips of equal width. Place two heaped tablespoons of mixture at one end of a strip. Fold the corner of the filo over the mixture to form a triangle shape. Keep turning the filo over the spinach mixture in triangles until you reach the end of the strip. Fold the last bit of filo over neatly. Place the triangle on a baking sheet on a tray and brush the top with butter if necessary. Repeat with the rest of the filo and spinach mixture until the filo runs out. Bake in the oven for about 30-40 minutes until golden. Serve as finger food (cut each sheet of filo into 4 equal strips for smaller triangles and only fill with 1 tablespoon of mixture) or serve larger triangles with salad as a meal.