Lunch time with kids can frankly be quite boring. The same sandwich, day in day out, is more than this woman can cope with…….you see, at the start of the school year I get all gung-ho about producing imaginative lunches. It’s all quinoa, tabouleh and burrito bowls in January. By the end of the year all bets are off and it’s usually back to vegemite on wholemeal.
This quick, easy & healthy lunch is genius because the portion sizes of the ingredients are the same size as the portions you purchase from the supermarket, i.e frozen spinach usually comes in 250g packs AND it’s freezable! Keep a bunch of these on ice for those school lunch times when inspiration fails to strike (or you just can’t be arsed!).
Once you reach the point in the recipe where you have folded the filo and filling into triangular parcels (see pics below for a dodgy looking tutorial), you can place them onto a flat tray, making sure they are not touching, and freeze overnight until hard. Then simply place your required servings in a ziplock bag for easy storage in the freezer. My kids eat 2 small ones each so I pop 4 in each bag and store them in the freezer.
I heat up the oven at breakfast time, pop them in for 20 minutes until golden and crispy, allow to cool for 10 minutes and then pop them into the lunch box.
*Note…..these triangles are also fabulous for a light lunch for us larger humans too…as always, make sure you add a side of veg or a big leafy salad.
- Prep Time : 20 minutes
- Cook Time : 20 minutes
- Yield : 20
Preheat oven to 190°C.
Place a clean chux cloth or piece of muslin on your bench. Place the thawed spinach in the middle of the cloth and then scoop up the sides so it looks like a small money bag. Give the cloth a good squeeze to remove the excess moisture from the spinach.
In a large bowl, stir the spinach, ricotta, finely crumbled feta and the lemon zest and juice until they are well combined. Add the lightly beaten eggs to the mixture and then season with salt & pepper to taste.
Lay you sheets of filo pastry out on the kitchen bench and cover with a damp tea towel to keep them moist and workable. This recipe will make 20 smaller triangles and 10 large ones. To make large ones, take one sheet and fold it in half on the longest side so you get a long rectangle. To make the smaller triangles, fold the sheet in thirds along the longest side so you end up with the same length rectangle as the larger ones, but thinner. Place a couple of tablespoons/teaspoons of the spinach and ricotta mixture in the top right hand corner and then fold the corner of the filo sheet with the mixture on it over itself to form a triangle. Keep folding triangle end of the filo over itself until you reach the end of the sheet. You should end up with a triangular filo parcel filled with spinach and ricotta. (See pics above).
Repeat this process until you have used all the filo and the mixture. At this point you can freeze the triangles for later use. Just place them on a tray, make sure they are not touching each other. Cover with cling film and freeze overnight. Once they are completely frozen you can package them together in ziplock bags for easy storage. My kids have two each for lunch so I generally package them in bags of four.
To cook them, cover a baking tray with baking paper. Place the triangles on the tray couple of centimetres apart and then bakes in the oven for 15-20 minutes or until golden and crisp. Allow to stand for a couple of minutes before serving as they are quite hot. I like to serve them with a bit of sweet chilli sauce for a nice little kick.