Ingredients:

1/2 packet filo pastry
1 large bunch silverbeet or 1 cup frozen spinach
2 eggs, lightly beaten
250g ricotta
125g feta, crumbled
2 tblspns finely grated parmesan cheese
1 tspn oregano (dried or fresh)
1/2 tspn grated or powdered nutmeg
80g melted butter
poppy seeds

Preparation time: 30 minutes

Method:

Preheat oven to 180 degrees celsius.

Remove stalks from spinach, chop, steam and drain.

Slightly wet a teatowel. Remove your filo from the packaging and place in the teatowel to avoid it drying out.

Take out the amount of filo you are going to use, cut it into 3-4 equal strips depending how big you'd like your triangles.

Take one strip and brush with butter, or spray with canola. Place another piece on top and repeat.

Place about 1-2 tablespoons of mixture on the filo and fold up the corner to the side, continue to fold until you get your triangle.

Place on a greased tray, brush or spray slightly on top and sprinkle with poppyseeds.

Bake for about 15 minutes until golden brown on top. Suitable to freeze for up to 1 month in an airtight container or similar.

Contributor: Cam