Spinach and Cheese Triangles

Ingredients:

200g. Low-fat greek feta cheese
200g. Extra-light ricotta cheese
1 egg (or two egg whites if trying to keep calorie count down)
160g. Baby Spinach
1 clove. Garlic, crushed
1/2 bunch. Flat-leaf parsley, roughly chopped
1 pack. Mountain bread
Salt and Pepper
Olive oil spray

Method:

Preheat the oven to 180 degrees. Spray two shallow oven pans with olive oil spray.

Crumble feta into a large bowl. Mix in ricotta and egg. Add parsley. Spray a non-stick frying pan with olive oil spray. Sautee garlic for about a minute, or until fragrant. Add the whole bag of baby spinach. Continue cooking until the spinach is wilted. Add to the bowl with the cheeses and mix until combined. Season to taste.

Cut the mountrain bread slices in half lengthways. Place about a dessertspoon of cheese and spinach mixture at the top of one piece of mountain bread, about 3cm from the top. Fold the corner of the mountain bread to make a triangle. Fold again toward the body of the mountain bread. Continue until all of the mountain bread is used up.

Place triangles onto prepared pans, lightly spray with olive oil and bake for about 20 minutes or until starting to turn golden and becoming crunchy.

Serve with salad and a side of tzatziki or light natural greek-style yoghurt.