To do ahead: Triangles can be made ahead and frozen uncooked. Arrange on oven trays in single layer, freeze, then carefully wrap in foil or put into freezer bag and return to freezer. When ready to use, arrange on oven trays, brush with melted butter and bake frozen for 15-20 minutes at 180 degrees.

1/2 packet of filo pastry 250g packet frozen chopped spinach 1 tablespoon pine nuts 250g ricotta cheese (2 teaspoons curry powder) salt, pepper butter, melted

Pre-heat oven to 180 degrees.

Place pine nuts in saucepan, stir over low heat until light golden brown, remove from pan immediately, chop pine nuts roughly. Place unthawed spinach in saucepan, cook over medium heat until completely thawed and moisture evaporated, stirring occasionally. Add (curry powder), salt and pepper, mix well, remove pan from heat. Add pine nuts and ricotta cheese, mix until well combined, leave to cool.

Step 1:
Cut filo pastry into 4 strips - longways. Brush each strip with melted butter. One strip makes 1 complete triangle.

Step 2:
Put a teaspoonful of spinach filling on the end of each strip of pastry (in the corner). Take corner of pastry and fold over to form triangle covering filling.

Step 3:
Lift first triangle up and over to form second triangle. Continue folding over and over until you reach the end of the pastry strip. Place triangles on trays covered with baking paper. Brush each triangle thoroughly with melted butter. Bake in oven for 10-15 minutes until golden brown.