Spinach and Ricotta Triangles
Make a large batch of these healthy and delicious Spinach and Ricotta Triangles, and store leftovers in the fridge or freezer so you always have a nutritious meal on hand.
Serves 4, prep time 10 mins, cook time 20 mins
- 2 tsp extra virgin olive oil
- 1 yellow onion, finely diced
- 2 cloves garlic, diced
- 4 cups baby spinach
- 2 cups reduced-fat ricotta cheese
- 4 free-range eggs
- 16 sheets filo pastry dough (usually found in freezer section)
- cooking oil spray
- 4 cups mixed lettuce leaves
- 2 tomatoes, sliced
- 1 tbsp balsamic vinegar
- Preheat oven to 350°F. Line a tray with parchment paper.
- Heat oil in a frying pan over medium-high. Add onion and garlic and sauté for 1-2 minutes or until onion is translucent. Add spinach and cook until wilted. Remove the pan from the heat.
- Add the ricotta and egg to a bowl and stir to combine. Add the spinach mixture and gently combine.
- Spray one sheet of filo dough with cooking oil spray and top with another sheet of filo. Spoon some of the ricotta and spinach mixture into the corner of the pastry and fold the corner of the filo over the mixture. Then continue folding the pastry over and over itself, to form a secure triangle parcel. Repeat with remaining filo and ricotta/spinach mixture.
- Place triangles on prepared tray and bake for 15-20 minutes or until golden brown.
- Combine lettuce, tomato and balsamic and serve on the side with spinach and ricotta triangles (two triangles is one serving).
- Leftover triangles can be stored in an airtight container in the fridge for 3-4 days to reheat or enjoy cold. Or freeze for up to 3 months.
Nutritional Information Per Serving