1 tsp olive oil
1 brown onion, finely diced
1 clove garlic, crushed
250g frozen spinach, thawed, liquid squeezed out
250g low fat ricotta
½ lemon, zested
1 egg, lightly beaten
12 sheets filo pastry
Spray olive oil
Preheat oven to 180°C. Line two large oven trays with baking paper.
Heat olive oil in a small fry pan over medium heat. Add the onion and garlic and cook stirring occasionally until the onion softens. Transfer to a bowl and set aside to cool.
Add the spinach, ricotta, lemon zest and egg to the onion mixture and combine.
Keep pastry sheets you’re not working with covered with a damp tea towel, so they don’t dry out. Place 1 sheet of pastry on a clean surface and spray with oil spray. Top with another sheet of pastry. Spray. Top with a third sheet of pastry and spray.
With the long sides facing you, cut pastry into 5 vertical strips. Put 1 tablespoon of the spinach mix in the corner of a strip and fold diagonally to form a triangle. Repeat with remaining pastry and mix.
Arrange on the oven trays and spray with oil. Bake for 20-25 minutes or until golden.