Ingredients (makes 8 Large triangles)

• 3/4 cup Pumpkin, diced into tiny cubes
• 1/2 small Red onion
• 1 1/2 cups Baby spinach, cut into fine strips
• 3/4 cup Ricotta cheese
• 100g Danish feta
• 1 Egg, beaten
• Pepper
• Garlic (top taste)
• oil
• 2 Sheets Puff pastry
• Sesame seeds (optional)

Method

1. Place a small amount of oil in a frying pan and add in the pumpkin and onion. Cook over a low heat until softened (around 5 minutes)
2. Add in a small amount of crushed garlic and the baby spinach and cook for a couple of minutes until the garlic is fragrant and the spinach wilted. Remove from heat and allow to cool
3. Mix the ricotta and the Crumbled feta together and season with pepper.
4. Place the pumpkin mixture in with the ricotta mixture, and gently fold to combine
5. Allow the puff pastry to thaw, and cut each sheet into quarters.
6. On each square place 1 ½ TBS of the filling in the middle, and ensuring none of the filling is too close to the edges, fold the top over diagonally to make a triangle.
7. Seal the edges by pressing down with a fork, and brush each one with beaten egg and sprinkle with sesame seeds if you wish
8. Place onto a lined baking tray and cook in a moderate oven for 25-30 minutes or until golden brown