Georgia’s Silverbeet, ricotta and feta triangles

13516212_10154415520810039_3744037885385478022_nSautee some BB onion and BB garlic in plenty of olive oil over medium heat in a large fry pan until soft (but not browned) and then add a bunch of roughly chopped BB silverbeet and a small bunch of roughly chopped dill. Cook until nicely wilted then empty into a large mixing bowl. Add a lightly beaten egg, a big handful of fresh ricotta cheese and about half a block of good quality sheep’s milk fetta cheese. Season with some nutmeg, good salt flakes and freshly ground pepper and allow to cool for about 10 minutes.

Lay 3 sheets of filo pastry down and put a heap of silverbeet filling near one corner. Fold corner over so is a rough triangle shape then keep folding over until you have reached the bottom of the pastry sheet and tuck under any extra. Turn over so neater side is on top and spray liberally with coconut oil.

Bake in moderately hot oven for about 15 minutes until pastry is golden and flaky.

(This recipe was uploaded with the permission of the original poster.)