Les Fila aux Épinards – Little Spinach Triangles
fresh or frozen
Ricotta or cottage cheese
Wash spinach and remove tough stems and drain well.
Cook in pan on low heat for a few minutes, until a crumpled soft mass.
Drain and press as much water as you can. If using frozen, thaw and squeeze all the water out.
Mix spinach with the cheese.
Cut sheets of fil into 4 rectangles, 12×4 inches and pile them on top of each other.
Brush tops of strip with butter. Take a teaspoon and place at one short end about 1 1/4 inch from the edge. Fold end over filling.
Pick up a corner and lift up with filling, fold diagonally, making a triangle. Continue to fold, picking up one corner after another, until whole strip has been folded in a triangular package.
Make sure all holes are closed.
Place packages on greased baking sheet and brush tops with egg yolk mixed with a touch of water. Bake at 350°F (180°C) for 30 minutes or until crisp and golden.