Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 20 people
Difficulty level: 3 out of 4
10 Ingredients
- 125grams butter, melted
- 250grams frozen spinach, thawed
- 1/2 bunch mint, finely chopped
- 1/2 bunch continental parsley, finely chopped
- 1/4 cup dill
- 1/2 cup grated parmesan or pecorino
- 10 sheets filo pastry
- 100grams feta, crumbled
- 3/4 cup ricotta
- 1 free range egg, lightly beaten
Nutrition per serving
535kJ / 128Cal
535 Kilojoules or 128 Calories
6% of daily energy intake*
Protein
4.8grams
Fat
9.4grams
Carbs
7.0grams
Sugars
0.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Line 2 large baking trays with baking paper.
Step 2 of 4
Drain spinach well, pressing with the back of a large spoon to remove excess water.
Step 3 of 4
Place spinach in a bowl with herbs, cheeses and egg, mixing well to combine. Season.
Step 4 of 4
Cover filo with a damp tea towel to prevent it drying out. Brush 2 filo sheets with some of the butter and layer on top of each other. Cut lengthways into 4 strips. Place 1 tbs filling at the end of each strip. Fold the end of pastry diagonally over filling to form a triangle. Continue folding until you reach the end. Brush triangles with a little butter and place on trays. Repeat with remaining pastry, butter and filling. Bake for 18-20 minutes or until golden. Serve garnished with extra dill.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.