This is a classic recipe. Simple substitute lovely perennial greens for the spinach. Everyone cooks it a different way, Tiffany says to do it this way.

Ingredients:

4 cups of Okinawa Spinach, Land Amaranth or Mushroom Plant (or all of these perennial greens will work in harmony to create a great flavour and you can forget spinach in a bag)

500g Ricotta Cheese

1 cup grated parmesan

1 1/2 cups of cheddar

1 egg

1 large garlic clove minced

Pinch of nutmeg

Salt and black pepper to taste

10 sheets puff pastry

Method:

1. Saute greens, onion and garlic in oil until the greens are wilted.
2. Combine all the remaining ingredients in a bowl.
3. Cut puff pastry sheets into quarters.
4. Spoon a bit of mixture onto each 1/4 of pastry.
5. Fold the pastry over to form a triangle and seal the edges together(by pushing the edges together).
6. Brush beaten egg yolk wash over pastry (optional but Tiff would do it!!)
7. Bake in oven at 180 degrees C for approximately 15 minutes.
8. Serve with a salad of perennial greens, tomato and cucumber (see recipes post). Enjoy!