Easy crumbly spinach and cheese triangles

Looking for a quick starter before dinner this weekend? These easy slow cooker spinach and cheese squares are delicious, but we can’t guarantee they’ll last long!

Ingredients

• 1/4 cup (60ml) olive oil
• 1 onion, finely chopped
• 1 bunch shallots, finely chopped
• 2 garlic cloves, crushed
• 1kg baby spinach
• 2 tablespoons chopped dill
• 250g feta cheese, crumbled
• 150g full-fat ricotta cheese
• 3 tablespoons grated parmesan cheese
• 4 eggs, lightly beaten
• 1/2 teaspoon grated nutmeg
• 12 sheets filo pastry
• 120g butter, melted

Method

1. Heat oil in a frypan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add spinach and half the dill. Stir over low heat for 1-2 minutes or until spinach has wilted. Drain and cool, then combine with cheeses, egg, nutmeg, salt and pepper.

2. Preheat oven to 180°C. Brush a 2.5-litre baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese mixture over top. Cover with remaining filo, brushing each sheet with butter. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter and score in diamond patterns.

3. Bake for 45 minutes or until golden. Rest for 10 minutes. Warm remaining butter, add remaining dill and, when serving, pour over finished slices.