Spinach And Ricotta Triangles

750 g/11/2 lb spinach, washed and trimmed, or
350 g/12 oz frozen spinach
350 g/12 oz Ricotta cheese
150 ml/1/2 pint plain low-lat yogurt
2 tablespoons snipped chives
1/2 teaspoon grated nutmeg
salt
freshly ground black pepper
350 g/12 oz filo pastry
50 ml/2 fl oz polyunsaturated vegetable oil
watercress sprigs, to garnish

Cook the spinach in a very little boiling salted water for about 7 minutes, until just tender. If using frozen spinach, cook it according to the packet instructions. Drain thoroughly, chop finely and leave to cool.

Combine the Ricotta with the yogurt, chives and the nutmeg. Season with salt and pepper. Add the spinach and mix well.

Preheat the oven to moderate (1.80 °C/350 °F, Gas Mark 4). Place the filo pastry on a damp board and cut into 10 cm/4 inch squares, cutting through all the sheets at once. Cover with a damp cloth to keep the pastry moist.
Take one square of pastry and brush with oil. Place 1 teaspoon ofthe spinach and cheese mixture in the middle of the square and fold over diagonally to make a triangular parcel. Continue with the pastry squares and spinach mixture until you have made about 80 triangles.
Arrange on lightly oiled baking sheets (about 10 triangles on each) and brush with oil. Bake in the oven for 12 minutes, until nicely browned. Cool on a wire tray before serving garnished with watercress.
MAKES 80