Ingredients
1 tsp extra virgin olive oil
1 brown onion, finely chopped
1 clove garlic, crushed
250g pkt frozen spinach, thawed, moisture squeezed out
250g fresh low-fat ricotta, mashed until smooth
Finely grated zest of ½ lemon
50g egg, lightly whisked
Freshly ground black pepper, to season
12 sheets filo pastry
Olive oil cooking spray
4 cups mixed salad (lettuce, carrot, snow peas), to serve
Method
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Preheat oven to 180°C (fan-forced). Line 2 large oven trays with baking paper.
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Heat oil in a small non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, for 6-7 minutes or until onion softens. Transfer to a small bowl and set aside for 10 minutes to cool.
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Add spinach, ricotta, lemon zest, egg and pepper to onion mixture. Mix until well combined.
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Put 1 sheet of pastry on a clean surface and spray with cooking spray. Top with another sheet of pastry. Spray with cooking spray. Top with a third sheet of pastry. Keep remaining sheets covered with a damp tea towel so they don’t dry out. Spray the top sheet with cooking spray.
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With one of the long sides facing you, cut pastry into 5 even strips. Put 1 Tbsp of the spinach mixture in 1 corner of a strip and fold diagonally to form a triangle. Repeat with remaining pastry strips and spinach mixture.
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Arrange triangles on prepared tray and spray with cooking spray. Repeat with remaining pastry sheets, cooking spray and spinach mixture to make 20 triangles in total.
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Bake triangles for 20-25 minutes or until pastry is golden and crisp. Serve with salad.
Nutrition Info PER Serve:
1206kJ, protein 13g, total fat 12g (sat. fat 2.8g), carbs 28g, fibre 6g, sodium 395mg. • Carb exchanges 2. • GI estimate low.
