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Enzo’s spinach & ricotta triangles
An Italian style spanakopita


  • 300 gms of spinach washed and chopped removing stem

  • 500 grams of ricotta

  • 100 grams feta cheese, crumbled

  • 4 puff pastry sheets

  • 10 mint leaves chopped finely

  • nutmeg, salt and pepper to season

  • 3 eggs beaten

  • 2 tablespoons poppy seeds


  • 1.

    Preheat oven to 180 degrees

  • 2.

    Take pastry sheets out of the fridge and defrost

  • 3.

    Combine all of the ingredients in a bowl and mix with a spoon – except for two tablespoons of beaten egg.

  • 4.

    Divide mixture into four portions and place on one corner of a pastry sheet and fold over into a triangle and seal well – cutting edges to tidy up the look.

  • 5.

    Do this for all four sheets

  • 6.

    Brush the top of triangles with the beaten egg mixture and sprinkle with poppy seeds

  • 7.

    Make about 6 incisions in the top of each triangle to let the steam to escape during cooking.

  • 8.

    Put the pastries on a baking tray lined with baking paper to prevent sticking

  • 9.

    Cook for 20 minutes or until golden brown.

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