The first time I had these was in the early seventies you couldnt buy filo pastry at the supermarket it was great when filo became easier to obtain.
So many dishes in those early seventies became creative and we ate heaps of dishes that would fill up a hungry house with minimunm cost this dish was a favorite back then and still is and its great to see it still popular
Filo Pastry Ricotta and spinach
1 teaspoon olive oil
1 small finally chopped onion
1 clove garlic chopped fine
Pinch oregano
1 Cup cooked spinach or silver beet drained and water squeezed out
1 cup ricotta cheese
½ Cup grated cheese
1 egg beaten
S/P
Blend together spinach and cheese add beaten egg oregano garlic S/p and finely chopped onion.
Unroll Filo fold over pastry fold over once length ways brush with butter or spray filo with oil add filling at bottom and fold in a triangle continusly till end of pastry
When finished brush with butter or spray with a bit of oil.
Bake till golden brown
Be careful don’t burn them
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