Spinach and ricotta Triangles

Spinach and ricotta

Triangles

Ingredients

750 g/1-1/2 lb spinach, washed and trimmed, or

350 g/12 oz frozen spinach

350 g/12 oz Ricotta cheese

150 ml/1/4 pint plain low-fat yogurt

2 tablespoons snipped chives

1/2 teaspoon grated nutmeg

Salt

Freshly ground black pepper

350 g/12 oz foil pastry

50 ml/2 fl oz polyunsaturated vegetable oil

Watercress sprigs, to garnish

Preparation

Cook the spinach in a very little boiling salted water for about 7 minutes, until just tender. If using frozen spinach, cook it according to the packet instructions. Drain thoroughly, chop finely and leave to cool.

Combine the Ricotta with the yogurt, chives and the nutmeg. Season with salt and pepper. Add the spinach and mix well.

Preheat the oven to moderate (180 C/350 F, Gas Mark 4).Place the filo pastry on as damp board and cut into 10 cm/4 inch squares, cutting through all the sheets at once. Cover with a damp cloth to keep the pastry moist.

Take one square of pastry and brush with oil. Place 1 teaspoon of the spinach and cheese mixture in the middle of the square and fold over diagonally to make a triangular parcel. Continue with the pastry squares and spinach mixture until you have made about 80 triangles.

Arrange on lightly oiled baking sheets (about 10 triangles on each) and brush with oil. Bake in the oven for 12 minutes, until nicely browned. Cool on a wire tray before serving garnished with watercress.

MAKES 80