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
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