500g fresh ricotta (you can use light) 1/2 cup of pine nuts, toasted 1 egg lightly beaten 8 sheets of filo pastry (maybe add another filo in case of mistakes) 2 tbsp of olive oil
optional extra 1/2 cup finely chopped roasted capsicums (best to use the ones in jars stored in olive oil)
1) Grease two baking papers or use baking paper.
2) Drain any water from the thawed spinach (you can blot with kitchen paper or squeeze in sieve. Place in a mixing bowl.
3) Add egg, ricotta, nuts and capsicum (optional) to the spinach in the mixing bowl. Season with salt and pepper and mix really well. Try to get the ricotta mixed into the spinach evenly.
4) Place one sheet of filo onto the work surface and cut into 3 long strips. Filo pastry dries out really quickly, so work fast and keep the other filo sheets covered with a clean damp tea towel.
5) Brush pastry lightly with oil using a pastry brush. Place a good tablespoon of spinach mixture into the top corner of the strip of filo and fold diagonally, creating a triangle. Continue folding, keeping in your mind the idea that you are trying to create a triangle. The more you practice this, the more triangular the parcels will look. Brush pastry with olive oil. Place onto baking tray. Continue with remaining pastry and spinach filling.
6) Bake for 20 minutes (in a fan assisted oven) or 25 mins otherwise. They should be crisp and golden. Serve hot.
These parcels do eat well cold if you want to take them with you on a family picnic or for a quick supper treat!