Cheese and spinach spanacopitas

Ingredients:

• 30 gr. Butter
• 3 green shallots, chopped
• ½ bunch (20 leaves) English Spinach, chopped
• 2 teaspoons chopped fresh dill
• 2 eggs, lightly beaten
• 125 gr. Feta cheese, grated
• 125 gr. Ricotta cheese (or cottage cheese)
• ¼ teaspoon ground nutmeg
• ½ cup packaged breadcrumbs
• 10 sheets of filo pastry
• 75 gr. Butter, melted, extra

Heat butter in pan, add shallots, cook, stirring, until shallots are soft. Add spinach and dill, cook stirring, about 3 minutes or until spinach is wilted, mix well.

Squeeze excess liquid from spinach mixture, place spinach mixture in bowl. Add eggs, cheeses, nutmeg and breadcrumbs, mix well.

Layer 2 pastry sheets together, brushing each with some of the extra butter. Cut pastry crossways into 4 strips. Place 1 level tablespoon of spinach mixture at 1 end of each strip; fold in sides to enclose the filling.

To shape triangle, fold 1 end corner diagonally across to other edge to form a triangle. Continue folding to end of strip, maintaining triangular shape. Brush triangle with a little more extra butter. Repeat with remaining pastry, remaining extra butter and filling.

Just before serving, place triangles on lightly greased oven trays, bake in moderately hot oven about 15 minutes or until lightly browned and crisp.

• Serves 6.
• Triangles can be prepared 2 days ahead.
• Storage: covered, in refrigerator
• Freeze: uncooked triangles suitable.

Thanks Jo-Anne for this recipe!