Ingredients:

500grams fresh ricotta
500grams frozen spinach, thawed and liquid squeezed well
1 cup finely sliced spring onions
1/2 cup finely chopped flat leaf parsley
3 cloves of garlic, crushed
1 tablespoons dried dill
1/2 teaspoon ground nutmeg
100grams crumbled feta cheese
1 teaspoon salt
1/2 teaspoon cracked black pepper
375grams filo pastry sheets
150grams salted butter, melted
1-2 tablespoons of sesame seeds/nigella seeds/poppy seeds

Method:

• Pre heat oven at 200C fan forced. In a large mixing bowl combine ricotta, spinach (please ensure excess liquid has been squeezed out well), spring onions, parsley, garlic, dill, nutmeg, feta, S&P. Mix well using hands.
• To stuff, take filo pastry out of box and lay on the bench (I like to cover my filo pastry with a damp tea towel to prevent the pastry from cracking and drying out). Take one sheet of filo pastry and butter the whole surface, fold in half lengthways. Place 2-3 tablespoons of spinach and cheese mixture on the bottom centre. Brush the remainder of the surface lightly with more butter and fold pastry over the mixture into a triangle. continue to fold the filo into triangles until you reach the top.
• Place triangles on a lined baking tray and butter the surface. Sprinkle with your choice of sesame seeds, poppy seeds or nigella seeds.
• Bake uncovered for 15-20 minutes or until golden and cooked.

Tips & Substitutions:

• Fresh silverbeet spinach leaves can be used, finely slice 4 cups worth if replacing frozen spinach
• Shredded mozarella and/or cheddar can also be added to this mixture. I would add an additional 1/2 cup
• Fresh thyme could also be added to this mixture, I would add 3 tablespoons of thyme leaves
• Fresh dill could be used to substitute the dried dill. I would replace dried dill amount with 1/3 cup of finely chopped fresh dill
• Puff pastry can be used to substitute filo pastry. Simply cut one sheet of puff into 4 squares, add 2-3 tablespoons of the spinach and cheese mixture in the centre of each square and fold over into a triangle shape. Seal by pressing edges with a fork
• These can be frozen for up to 3 months. Please freeze initially on a lined baking tray for a minimum of 4hours before transferring to a large zip lock bag or container. To cook, simply bake straight from the freezer on a lined baking tray at 200C fan forced for 30-40minutes or until golden and cooked through.

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