Welcome to Yahoo Lifestyle’s recipe series with Bare founder Leah Itsines. Stay tuned for a delicious new recipe each week.
Serves: 3 (makes 3, 1 triangle is 1 serve)
Prep Time: 10 minutes
Cook Time: 20-25 minutes
140g reduced fat ricotta cheese
90g reduced fat feta cheese, crumbled
120g spinach (frozen), thawed with excess moisture squeezed out
1 medium (420g) sweet potato, peeled and grated
2 garlic cloves, crushed
Salt and pepper
6 sheets filo pastry
Preheat oven to 180°C (350°F). Line a baking tray with baking paper and set aside.
In a medium bowl, combine ricotta, feta, spinach, sweet potato, 1 egg, garlic, salt and pepper.
Stack 2 sheets of filo on top of each other and fold in half (you want a rectangle shape). Repeat with remaining filo sheets (you should end up with 3 filo stacks).
Place 1/3 of the cheese mixture into one corner of each filo stack. Fold filo diagonally, creating a triangle. Continue folding from edge to edge, maintaining the triangle shape. Fold until you reach the end of the filo. Place triangles onto the baking tray.
Whisk the remaining egg and brush over the top of the pastries with a pastry brush.
Bake for 20 to 25 minutes or until lightly golden.
Swap sweet potato for butternut pumpkin for a sweeter taste.
Make these in bulk and freeze. They’re amazing to whip out when you have unexpected visitors.
This recipe is from Leah Itsines’ brand new Bare Lean guide.