500g ricotta cheese 3 eggs 1/2 cup grated sharp cheddar cheese dash nutmeg 3 tblsp plain flour sour cream 1 bunch english spinach 1 small onion butter 1/2 tspn dried basil pepper and salt extra melted butter or oil filo pastry (defrosted!)
Wash the spinach well, drain, and tear it into pieces, discarding the stalks. Chop the onion into small dice. Sauté the onion and spinach in butter with fresh-ground black pepper, salt, and basil (fresh basil is better, but use more).
Beat the eggs, and mix them with the cheeses, flour and nutmeg. Add the slightly cooled spinach mixture, and mix tegether well.
Unroll the pastry sheets, and work with one at a time; keep the unused sheets covered with a cloth.
Cut each sheet into three strips length-wise (long thin strips). Do the strips one at a time.
Brush the pastry strip with melted butter; put a tablespoon of filling onto the end of the pastry strip, add a teaspoon of sour cream, and fold the pastry across into a triangle. Keep foldingthe triangle-shaped filling up the strip until it is used up - brush on extra butter to stick down the end, if required.
When you have made all the triangles you want, put them onto an oven tray, brush the tops with butter and sprinkle with sesame or poppy seeds, and bake in a pre-heated oven at 190C for 40-45 minutes.
Serve piping hot.