Greek Triangles
	500 g    minced beef   1 medium    onion, diced   500 g    ricotta cheese   2 bunches    spinach, blanched, chilled and squeezed dry   250 g    mozzarella cheese, grated   1/2 tsp    salt   250 g    filo pastry sheets   150 g    butter, melted     1 In large frying pan over high heat, cook mince and onion until all pan juices evaporate and meat is well browned, stirring occasionally. Drain off fat and spoon beef into large bowl. Stir in ricotta cheese, spinach, mozzarella and salt; set aside. 2 Brush one sheet of filo with some melted butter, place in a 23cm pie plate, leaving enough filo overhanging to later fold back into centre of dish. 3 Brush second sheet of filo with butter; place over first sheet with corners slightly away from corners of first sheet. Continue layering, brushing each sheet of filo with some butter and placing sheets so that corners are always slightly away from corners of sheet directly below. 4 Spoon beef mixture on filo in pie plate. Fold overhanging edges of filo over beef mixture util top of pie is completely closed. Brush top with remaining butter. 5 Bake in a moderated oven, 180c, for 1 hour or until pie is golden.   Servings: 6   Copyright © 2006, The Gourmet Saint