These Ricotta and Spinach Triangles were the very first things I learnt to make (sort of) when I arrived in Melbourne 12 years ago to begin my foundation studies (pre-uni) program. The orientation camp included 3 nights stay in one of the residential colleges and listed on the itinerary was ‘Cooking Class’. And you guessed it, these Filo pastries were on the menu. Back then, I had not heard or seen ricotta and I got very excited when they showed us sheets of paper thin Filo. What they then demonstrated was very basic as we were on a tight schedule moving from one program to the next (I remember playing croquet afterwards – yawn!) So, it was just ricotta, chopped spinach, salt and pepper, pre-layered filo pastry by the college chefs and bang bang bang ! Cooking class was over! All we did was spoon the mixture onto the pastry and fold them up into triangles! Haha
Anyway, I got an itch to make these after watching the return of Masterchef Australia 2012 series 4 and that meant the Perfect Italiano Man ad was back! Yes, I am obsessed with that ad campaign because the sensitive Romeo (who chops wood, knits and practices his ‘listening’ face ) selling the range of cheeses is so OTT (over the top). I mean, who comes up with ‘Sometimes When I Cook, I Weep’? It’s so hair-raisingly Cheesy (pun intended of course) that it’s awesome! I love it! To watch the videos, click on the following links:-
Right. Back to my Filo Triangles, I cut the pastry lengthwise into two so each triangle is quite large. If you prefer petite triangles to serve as appetizers, you could always cut the filo widthwise into thinner strips. I added pinenuts to the filling and this just imparts a sweet nutty bite to the otherwise creamy ricotta. The sharp parmesan and spring onions add a bit of contrasting tang to the filling as well. Brushed with melted butter between each filo layer and lastly on top (which imparts a burnt butter flavour when baked), these are so tasty, they make a meal on its own.
Ricotta & Spinach Filo Triangles
makes 7-8 large triangles
500 g ricotta cheese (you don’t have to use Perfect Italiano, fresh ricotta from your local delicatessen will do)
150 g – 200g baby spinach leaves
90 g pinenuts, toasted
120 g grated sharp parmesan cheese
3 spring onion/scallion leaves, chopped
Handful of flat leaf parsley, chopped
grated rind from 1 lemon
juice of 1/2 lemon
salt to taste
cracked black pepper to taste
1 box of Filo pastry
100g butter, melted
- Pour boiling hot water onto the baby spinach leaves; leave for about a minute; drain and refresh with cold water; squeeze out as much liquid as you can and roughly chop the spinach.
- Combine the chopped spinach with the ricotta, toasted pinenuts, grated parmesan, egg, spring onions, parsley, lemon rind and juice, salt and pepper and mix well.
- Pre-heat the oven to 180OC.
- Working with the filo 1 sheet at a time, brush the first layer of filo with melted butter, place the second sheet on top of the first and brush with melted butter; repeat until you have a total of four layers.
- Slice the layered filo sheet lengthwise into two; spoon a heap tablespoon of filling onto the left bottom corner of one strip; fan out the filling into somewhat of a triangle. Fold upwards to the right to form a triangle. Continue upwards in a zigzag pattern and tuck in, fold or trim off the excess pastry at the end.
- Repeat steps 4 and 5 until all filling’s used up.
- Brush the top of each filo triangle with melted butter and bake in pre-heated oven for 25-30 minutes until brown and crispy.