Spinach Ricotta Triangles
The perfect savoury pastry with Mediterranean flavours. Spinach ricotta triangles are a modern twist on a classic dish.
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.
Nutrition for 1 portion
Calories: 239kcalCarbohydrates: 5gProtein: 7gFat: 22gCholesterol: 26mgSodium: 130mgFiber: 2gSugar: 1gVitamin A: 7748IUVitamin C: 7mgCalcium: 171mgIron: 2mg
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