250g frozen spinach
250g ricotta cheese
150g feta cheese
½ cup grated parmesan cheese
1 tablespoon plain flour
8-10 sheets puff pastry
Directions to Cook:
Preheat oven to 180°C.
Thaw spinach and squeeze out excess moisture. Grease and line two baking trays.
In a large mixing bowl, beat together ricotta, feta, parmesan, spinach and plain flour until well combined. Cut a pastry sheet into quarters. Place a heaped tablespoon of mixture into the corner of each pastry square (do not overfill or the mixture will seep during cooking). Fold over pastry to form a triangle. Press all around edges with the prongs of a fork to seal. Repeat with remaining pastry and mixture.
Place triangles onto oven trays and brush with lightly beaten egg. Bake for 20 minutes or until puffed, crisp and golden. Cool slightly before serving.
For a flavour variation, substitute 250g French Onion Dip for ricotta cheese
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.