This delectable vegetarian pastry is easy to prepare and always well appreciated.

Ingredients: (Makes 15)

• 10 sheets filo pastry, thawed if frozen
• 1 tablespoon unsalted butter
• 1 garlic clove, crushed
• 455 g (1 lb) baby spinach
• 340 g (12 oz) feta cheese, crumbled
• 55 g (2 oz) ricotta cheese
• ½ teaspoon dried oregano
• Pinch of nutmeg
• Salt and freshly ground black pepper to taste
• 115 g (4 oz) unsalted butter, melted

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. Melt the butter in a large frying pan. Add the garlic and spinach. Saute until the spinach is tender and wilts, about 5 minutes, then remove from the heat.

When the spinach has cooled slightly, place in a sieve lined with a paper towel and press lightly to strain. Remove as much liquid as possible. Chop the spinach and transfer to a bowl. Add the cheeses, oregano and nutmeg and stir to combine. Season with salt and pepper.

Place the thawed filo sheets on a work surface. Remove 2 sheets and keep the others covered with a lightly dampened paper towel. Using a pastry brush, cover 1 sheet of filo with melted butter. Layer the second sheet on top and brush with butter. Cut the sheets lengthwise into 3 long strips. Imagine the end of one strip as a square made up of two triangles.

Place 1 tablespoon of filling on the top triangle of the square and fold the bottom corner up to encase the filling and form a triangle. Continue folding the pastry along the strip, maintaining the triangular shape. Place the finished pastry seam down on a baking tray lined with parchment paper. Glaze with melted butter. Repeat until all the filo and filling have been used up. Bake on the middle rack for 25 minutes, or until the filling is hot and the pastry is golden brown. Transfer to a wire rack to cool.