Ricotta and silverbeet triangles
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8 (makes 24)
Time to make:
40 mins, prep 15 mins, cook 25 mins
$1.43 per serve
(at time of publication)
Full ingredients list:
- olive oil cooking spray
- 1 bunch silverbeet, stalks trimmed, roughly chopped
- 150g low-fat fresh ricotta cheese
- 1/4 cup grated parmesan
- 1 lemon, rind finely grated and 1 tablespoon juice
- 1/4 teaspoon ground nutmeg
- 8 sheets filo pastry
- 1 tablespoon sesame seeds
- low-fat tzatziki, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Grease a baking tray with olive oil spray. Put silverbeet into a bowl and cover with boiling water. Stand for 1 minute or until wilted. Drain and rinse under cold water.
Step 2 Using hands, squeeze as much water as possible from silverbeet. Finely chop and place into a bowl. Add ricotta, parmesan, lemon rind, lemon juice and nutmeg. Stir until combined.
Step 3 Place filo onto a flat surface. Cut each sheet into 4 long strips. Cover with a damp tea towel to prevent drying out.
Step 4 Spray one filo strip with olive oil. Place 1 tablespoon of mixture in a corner of pastry. Fold diagonally to form a triangle over filling. Continue folding, forming a triangle. Put onto prepared tray. Continue with remaining filo and filling. Spray triangles with oil and sprinkle with sesame seeds. Bake for 20–25 minutes or until golden and crisp. Serve with tzatziki.
Serve as part of this Greek-style budget dinner menu for eight:
$11.47 Ricotta and silverbeet triangles
$22.81 Greek chicken
$07.69 Roast tomato salad
$07.14 Mandarin syrup cake
About this recipe
First published: May 2009