Ricotta and silver beet triangles
Time to make: 40 mins
Total cost: $ 11.36 / $ 1.42 per serve
(at time of publication)
- olive oil cooking spray
- 1 bunch silver beet, no stalks, roughly chopped
- 150g reduced-fat ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 lemon, rind, finely grated, and 1 tablespoon juice
- 1/4 teaspoon ground nutmeg
- 8 sheets filo pastry
- 1 tablespoon sesame seeds
- 8 tablespoons low-fat tzatziki
Total fat 5g
Saturated fat 2g
Dietary fibre 2g
1 Preheat oven to 200°C. Grease a baking tray with oil spray. Place silver beet in a bowl and cover with boiling water. Stand for 1 minute, or until wilted. Drain. Rinse under cold water.
2 Squeeze as much water as possible from silver beet. Finely chop and place in a bowl. Add ricotta, parmesan, lemon rind, juice, and nutmeg. Stir until combined.
3 Place pastry on a flat surface. Cut each sheet in 4 long strips. Cover with a damp tea towel to prevent drying out.
4 Spray 1 strip with oil. Place 1 tablespoon of mixture in a corner of pastry. Fold diagonally to form a triangle over filling. Continue folding, forming a triangle. Place on prepared tray. Continue with remaining pastry and filling. Spray triangles with oil, and sprinkle with sesame seeds. Bake for 20-25 minutes, or until golden and crisp. Serve with tzatziki.
Serve as part of this budget dinner party for eight… three courses for under $7 per person!
Hanu de Jong
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