INGREDIENTS
1 tsp extra virgin olive oil
1/2 onion, finely chopped
1 clove crushed garlic
1 cup fresh sliced baby spinach leaves
8 tablespoons smooth ricotta cheese
Finely grated zest of ½ lemon
1 egg, lightly whisked
Freshly ground black pepper to taste
2 sheets puff pastry

METHOD
You can cut the sheets of pastry into either nine or four pieces.  I did both.  These can be easily cooked in a camp oven, hooded BBQ or oven in your caravan/motorhome.

Preheat your cooking appliance to 190/200 degrees

Heat oil in a small skillet over a medium heat. Add onion and garlic. Cook, stirring occasionally, for 6-7 minutes or until onion softens. Transfer to a bowl and set aside to cool.

In the same skillet add the chopped spinach and stir constantly until wilted.  Add this to the onion/garlic mix.

Add spinach, ricotta, lemon zest, half of the egg and pepper. Mix until well combined.

Put 1 tablespoon, more or less depending on size of pastry square, of the spinach mixture in 1 corner of each pastry square and fold diagonally to form a triangle. Seal the edges with a fork.

Repeat with remaining pastry squares and spinach mixture.

Arrange triangles on a tray and brush over with remaining egg then sprinkle over some sesame seeds.

Cook until puffed and brown for around 25 to 30 minutes.

I like to enjoy these with a sweet chilli dipping sauce.

They look great.

Jeff