Spinach Triangles

  • 1 tsp olive oil
  • 1 brown onion, finely diced
  • 1 clove garlic, crushed
  • 250g frozen spinach, thawed, liquid squeezed out 
  • 250g low fat ricotta
  • ½ lemon, zested
  • 1 egg, lightly beaten
  • 12 sheets filo pastry
  • Spray olive oil

Preparation time
30 Minutes

Cooking time
25 Minutes

Serves 10

Nut Free, Vegetarian


Preheat oven to 180°C.  Line two large oven trays with baking paper.

Heat olive oil in a small fry pan over medium heat. Add the onion and garlic and cook stirring occasionally until the onion softens. Transfer to a bowl and set aside to cool.

Add the spinach, ricotta, lemon zest and egg to the onion mixture and combine.

Keep pastry sheets you’re not working with covered with a damp tea towel, so they don’t dry out. Place 1 sheet of pastry on a clean surface and spray with oil spray. Top with another sheet of pastry. Spray. Top with a third sheet of pastry and spray.

With the long sides facing you, cut pastry into 5 vertical strips. Put 1 tablespoon of the spinach mix in the corner of a strip and fold diagonally to form a triangle. Repeat with remaining pastry and mix.

Arrange on the oven trays and spray with oil. Bake for 20-25 minutes or until golden.


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