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Please note this recipe is classified as AMBER.

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  • 500g frozen spinach, thawed and excess liquid removed
  • 250g feta, crumbled
  • 400g ricotta cheese
  • 1/2 cup parmesan, grated
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 tsp lemon zest
  • 4 large eggs
  • 24 sheets filo pastry
  • Oil spray


  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Place thawed spinach inside paper towel and squeeze to remove excess liquid.
  3. In a large bowl add spinach, feta, ricotta, parmesan, garlic, onion, lemon zest and eggs. Mix together until smooth.
  4. On a clean work surface, lay 1 sheet of filo pastry and spray with olive oil spray. Place a second sheet of pastry on top and repeat oil step and top with a third layer. Repeat this step to use up the remaining filo pastry sheets. You should have 4 sets of pastry that each has 3 layers.
  5. Cut the sheets into 3 even rectangle strips.
  6. Place 1 heaped tablespoon of filling onto the bottom right corner of the filo strip. Fold the bottom corner over to make a triangle shape, gently flattening the ricotta mixture. Continue to fold the pastry over itself, working your way up the sheet until a neat triangle is formed. Be careful not to squeeze the mixture out.
  7. Place onto the baking trays & repeat steps for remaining pastry sheets.
  8. Lightly spray with oil before baking for 15-20 minutes or until the pastry is golden brown.
  9. Allow to cool for 2-3 minutes before serving.

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