popeye pineapple !
March1
A yummy flaky hot baked spinach pineapple , fetta and ricotta filo….!! enough spinach to make you as strong as popeye!!!!!!!!!!!!!!!!!!!!!!
- 2 packets of frozen spinach
- 150 g ricotta
- 150 g unsalted fetta
- filo pastry
- 1 egg
- olive oil / ghee
- pepper
- handful of dill
- 1/4 fresh pineapple
- handful of coriander
Method:
- Pre heat oven on 120 degress. Line a baking dish with baking paper
- Defrost spinach .(i choose to leave in plastic and submerge in hot water , microwave could over cook the spinach)
- fresh 1/4 pineapple chopped or blended finely and squeeze all juice out.. till pineaple is dry!
- wash and roughly chop dill , coriander and put into bowl add the pineapple
- crumble the fetta nd ricotta in bowl with pineapple and greens
- squeeze the liqiud out of spinach , completely SQUEEZED!!!
- add to bowl , add egg… (if you find your mixuted seems wet , only add egg yolk) or else whole egg in …
- mix together , crack pepper and mix!
- Prepare you filo by , placing your sheets in a damp towel .
- peel a sheet and brush ghee or olive oil lightly and place another sheet twice again repeat the brush process , so you have 3 layers of brushed filo . This allows the filo to stay fluffy..
- fold your filo horizonally , and spoon your mixture in .
To Fold:
- fold into a triangle around the filling .
- tuck all the filling in , and continue the triangle process
- at the end , brush with olive oil and place on your baking tray.
place into oven for 20 minutes, check the pastry is golden brown .
Serve on plate with chutney , salad and ENJOY!!!
