Spinach And Ricotta Filo Triangles = Spanikopita
March 25th 2009 11:17
Spanikopta are universally popular, and are an ideal vegetarian option. They are time consuming to make, but are cooked in minutes. I have made bite sized portions suitable for finger food, but larger portions with various fillings can be made the same way.
20ml Olive oil
1 Brown onion
1 Garlic clove
250g Spinach, blanched and chopped
Salt and pepper
250g Ricotta cheese
250g pkt Filo pastry
Gently fry the diced onion in the live oil. Add the garlic.
Squeeze any excess water from the spinach.
Add the spinach to the fry pan and toss it through.
Season generously with salt and pepper.
Remove the pan from the heat and allow the mixture to cool.
Add the ricotta cheese and partially fold it through.
Lay a sheet of filo pastry on a flat surface and brush it with melted butter.
Using a sharp, straight edged knife, cut the sheet in half lengthwise.
Cut each strip in half again.
Place a teaspoon of filling on the end of a strip of filo. Do not be tempted to overfill them as it will cause the triangles to pop open during cooking.
Repeat the process to form neat triangles. It may be necessary to cut a sliver off the end of the strip to make it join evenly.
Keep the rest of the filo pastry covered with a damp tea towel to stop it drying out.
Place the finished triangles on a plate but do not allow them to touch each other as they will stick. Use greaseproof paper to keep the layers separate.
The spanikopita can now be refrigerated until required. Once they are cold they will no longer stick to each other.
Bake them at 180°c for about five minutes, or even less if using a fan forced oven.
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