Spinach Ricotta Triangles

🧂 Ingredients

• 2 pcs brick sheets or filo pastry
• Olive oil + butter
• 250 gr defrosted chopped spinach
• 1 pc garlic clove
• ¼ pc lemon rind zest
• 1 tbsp olive oil + extra
• 1 tbsp unsalted butter
• 125 gr homemade ricotta cheese
• 10 gr grated Parmesan cheese
• 1 tbsp toasted slivered almonds
• ½ tsp Dijon mustard
• ½ tsp honey
• 1 tbsp Xeres vinegar
• 3 tbsp olive oil
• 60 gr mixed salad
• Micro herbs / edible flowers
• Fresh figs
• Toasted slivered almonds
• Honey

Instructions

• 1 Prick the garlic clove on a fork. Warm the olive oil and butter over medium to
  low heat and stir the garlic into the fat for 2 minutes.
• 2 Add the chopped spinach, season with salt, pepper and lemon zest then sauté for
  4-5 minutes or until cooked.
  
  Transfer the sautéed spinach to a colander and allow to cool down.
• 3 Combine Dijon mustard, honey and Xeres vinegar in a jam jar with a pinch of sea
  salt and black pepper. Put the lid on the jar and shake well.
  
  Add the olive oil, put the lid on the jar and shake well again.
• 4 Mix together the ricotta cheese
  [https://culinaryambition.com/homemade-ricotta-cheese/], the Parmezan cheese and
  the cold sautéed spinach
  
  Add the crushed almonds (optional) and season to taste with salt, pepper, nutmeg
  and cayenne chilli pepper.
• 5 Place 1 sheet of filo pastry on the workspace and brush with olive oil. Apply
  the second filo sheet on top creating a 2-ply surface of filo in front of you
  and brush again with olive oil.
• 6 Cut the filo into even strips.
  
  Divide the spinach ricotta filling and fold the filo strip diagonally. Gently
  pat down to disperse the filling throughout the fold. Continue folding the
  filling on itself, creating an individual triangle.
• 7 Place the spinach ricotta triangles on a baking tray and bake for 12-15 minutes
  at 200°C.
• 8 Toss the mixed salad with the Xeres vinaigrette, arrange in the centre of the
  plate with the spinach ricotta triangles surrounding.

Nutrition Info