375g frozen spinach, thawed
125g Greek feta, crumbled
125g ricotta, crumbled
1 tablespoon dill, chopped
2 eggs, lightly beaten
salt and pepper, to taste
375g pack filo pastry
oil, for brushing
minted yogurt, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Squeeze out any liquid from the spinach, place in a bowl with the feta, ricotta, dill, eggs, salt and pepper and mix until combined.
Brush oil between three layers of pastry and place on top of each other. Cut pastry into three long strips.
Place a tablespoon of spinach mixture in one corner of each strip. Fold diagonally to form a triangle. Repeat with remaining filo and spinach mixture.
Place parcels seam-side down on a baking tray and brush with oil. Bake for 15 to 18 minutes until crisp.
Serve with minted yogurt, if desired.