Pete always buys these "Spinach & Ricotta Triangles" from the shops, and I always watch him eat them, stare at him if you will, without bothering to mask my enviousness. I searched on the net to see if anyone was mass producing these babies for the GF market, to no avail. There was no option but to take up baking arms myself if I wanted to eat them.
1 large onion
1 cup (pressed) spinach
2 tbsp pinenuts
3 tbsp ricotta cheese (Tofutti makes a great vegan ricotta, but it is a little sickly-sweet, but still good)
1/2 packet pastry (I used Genius's shortcrust)
Chop the ends off the onion and cut in half, removing the outer layers. Place cut side down and slice in half again, horizontally. Thinly slice, so you are left with long ribbons.
Fry over medium-high heat with a sprinkle of salt if you dislike browning, and meanwhile, cut the spinach into thin ribbons.
Add the spinach to the onion after three to five minutes of frying. Turn off the heat, and stir until the spinach wilts (it usually takes less than thirty seconds).
Leave the spinach-onion mixture to cool for ten to twenty minutes.
If your pastry requires rolling, roll it out thinly and cut into squares.
Preheat the oven to 180 Celsius.
Mix the onion and spinach with the pinenuts and ricotta cheese, and place a tablespoon in a corner of each of the squares. Fold over and pinch the sides gently.
Bake for twelve to fifteen minutes, keeping an eye on them towards the end.
Allow to cool before serving!
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