Ricotta and Spinach Triangles

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1 packet of frozen spinach, thawed and water squeezed out of it

100 g fresh ricotta

100 g fetta, crumbled

¾ cup grated tasty cheese

1 tablespoon chopped dill

2 tablespoons chopped flat leaf parsley

3 sheets frozen puff pastry, thawed

1 egg lightly whisked

1 teaspoon poppy seeds

Preheat oven to 180 C fan forced.   Line two baking trays with baking paper.

Combine spinach, fetta, cheese, dill and parsley in a bowl and season.

Cut each pastry sheets into four squares.   For each triangle, spoon 2 heaped tablespoons of the mixture on half of the square.   Lightly brush edges with egg.  Fold pastry in half to enclose filling and form a triangle.  Fork edges to seal.  Place on prepared trays.  Brush with egg.  Sprinkle with poppy seeds.  Bake for 15 minutes until golden.  Serve.