Finely chop 1 brown onion
Crush 2 cloves of garlic
Finely chop 1 bunch of spring onions
Sauté the onion, garlic and spring onions in olive oil until soft, about 10 minutes on a medium heat
Roughly chop the spinach (I've used silverbeet instead)
Add the spinach (or silverbeet) to the onions and garlic. Put a lid on the pan and cook on a medium heat for about 10 minutes until the spinach (silverbeet) cooks down.
This is how it will look after about 15 minutes. Remove from the heat and let it cool down.
Add the crumbled feta cheese, ricotta cheese, Parmesan cheese, egg yolks, nutmeg, pepper and a pinch of salt
Mix together well.
Preheat the oven to 180 degrees Celsius
Melt the butter
Roll out the filo pasty and cut lengthways about 10cm wide. One sheet at a time brush with melted butter, repeating until about 7 layers thick.
Place a large tablespoon of the mixture onto one corner of the pastry and fold diagonally over to make a triangle shape.
This recipe makes enough for about 8 large triangles
Brush each triangle with melted butter and place on a lined baking tray. Bake for about 25 minutes or until golden on top and pastry is flaky.
This is how they look 😊
- 1 brown onion
- 2 cloves garlic
- 1 bunch of spring onions
- Big bunch of spinach or silverbeet
- 2 tablespoons of olive oil
- 200g feta cheese
- 150g ricotta
- 4 egg yolks
- 2 tablespoons of grated Parmesan cheese
- 1/4 teaspoon of ground nutmeg
- Salt and pepper
- Filo pastry