Ingredients
Makes 10-15 (depending on size of parcels)
- 300 g spinach, blanched & drained well
- 1/2 packet filo pastry
- 300 g ricotta
- 1/2 tbsp freshly grated nutmeg
- 30 g chives, chopped
- Sea salt & freshly ground
- black pepper
- 45 g basil, chopped
- 20 g butter, melted
- 2 tbsp toasted pine nuts
- Black sesame seeds
- 2 tbsp currants
Instructions
- Preheat oven to 180C (350F).
- Squeeze spinach to ensure it’s dry, and then mix with ricotta and chopped herbs.
- Smash pine nuts with back of heavy knife, chop currants and mix both into spinach and ricotta with nutmeg. Season to taste with salt and pepper.
- Take 3 sheets of filo pastry and cut into squares. Put some filling on one half of the squares, brush some melted butter around the edge – the outer 0.5 cm (1/4 inch) – and turn unfilled half of pastry over the filling to make a triangle.
- Continue making the triangles until filling has been used up.
- Brush tops of triangles with melted butter and sprinkle with sesame seeds.
- Bake in oven until golden brown (approximately 5 minutes).