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
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