Indulge in Heavenly Spinach Ricotta Triangles!
Spinach ricotta triangles are a modern twist on a classic dish. We have already shared our recipe to make fresh ricotta cheese and we thought it was time to give you another recipe to use this creamy goodness.
Filo pastry vs brick pastry
Filo and brick are very similar and yet very different. Feuille de brick or a brick sheet is slightly thicker and has a little more elasticity. To explain it in an easy way; you only need one brick sheet compared to 3-4 filo sheets to achieve the same thickness. Besides, brick sheets don’t crack as easily and fold more flexibly. Once cooked, dishes with filo pastry will be more flaky and lighter, and that is exactly why we prefer using filo over brick.
How to preserve filo pastry
Both, filo and brick sheets contain very little fat, and should not be kept uncovered as they dry out quickly. Before use, the sheets are best brushed with melted butter or oil. If you don’t use a full pack, place it back in the fridge in its original packaging and wrap tightly with cling film to ensure air will not touch and dry out the pastry.
Why a spinach ricotta combination
Spinach and ricotta are a delicious combination popular for use in a variety of recipes.The contrast between the smooth, creamy texture of the ricotta with the crunchiness of the spinach is enjoyable to eat and the combination results in a well-balanced mild tasting dish.
An advantage of this recipe is the spinach is rich in vitamin A and K, minerals and antioxidants such as iron and fibre. The ricotta cheese adds protein and calcium, and so this dish is nutritious.
How to serve spinach ricotta triangles
These crispy triangles can be enjoyed as appetizers at a gathering, as a nutritious snack in the afternoon, or paired with a delightful salad as demonstrated in our recipe. They taste delicious when served alongside a tangy dressing like our xeres vinegar blend.
Spinach Ricotta Triangles
EQUIPMENT (click pictures for details)
Ingredients
- 2 pcs brick sheets or filo pastry
- Olive oil + butter
Spinach filling
- 250 gr defrosted chopped spinach
- 1 pc garlic clove
- ¼ pc lemon rind zest
- 1 tbsp olive oil + extra
- 1 tbsp unsalted butter
- 125 gr homemade ricotta cheese
- 10 gr grated Parmesan cheese
- 1 tbsp toasted slivered almonds
Dressing in jam jars
- ½ tsp Dijon mustard
- ½ tsp honey
- 1 tbsp Xeres vinegar
- 3 tbsp olive oil
Garnish
- 60 gr mixed salad
- Micro herbs / edible flowers
- Fresh figs
- Toasted slivered almonds
- Honey
Instructions
Prepare the spinach
- Prick the garlic clove on a fork. Warm the olive oil and butter over medium to low heat and stir the garlic into the fat for 2 minutes.
- Add the chopped spinach, season with salt, pepper and lemon zest then sauté for 4-5 minutes or until cooked.Transfer the sautéed spinach to a colander and allow to cool down.
Prepare the vinaigrette
- Combine Dijon mustard, honey and Xeres vinegar in a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.Add the olive oil, put the lid on the jar and shake well again.
Prepare the ricotta filling
- Mix together the ricotta cheese, the Parmezan cheese and the cold sautéed spinachAdd the crushed almonds (optional) and season to taste with salt, pepper, nutmeg and cayenne chilli pepper.
Prepare the triangles
- Place 1 sheet of filo pastry on the workspace and brush with olive oil. Apply the second filo sheet on top creating a 2-ply surface of filo in front of you and brush again with olive oil.
- Cut the filo into even strips.Divide the spinach ricotta filling and fold the filo strip diagonally. Gently pat down to disperse the filling throughout the fold. Continue folding the filling on itself, creating an individual triangle.
- Place the spinach ricotta triangles on a baking tray and bake for 12-15 minutes at 200°C.
Service
- Toss the mixed salad with the Xeres vinaigrette, arrange in the centre of the plate with the spinach ricotta triangles surrounding.
Notes
- Making a dressing in jam jars is easy and reduces washing up.
- A good dressing is usually based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). This ratio is a really good benchmark for making any dressing, but always have a little taste once you’ve shaken it up.
