Spinach & Mushroom Phyllo triangles

  Ingredients
  2 sheets phyllo pastry (defrosted)
  25g melted butter
  1 tablespoon olive oil
 Filling
  2 tablespoons ricotta cheese
  25g grated cheddar cheese
  25g grated parmesan cheese
  2-3 msuhrooms and a little olive oil to saute
  1 garlic clove crushed and finely chopped
  1 tablespoon chopped spinach
  salt & fresh ground black pepper 
  1/4 teaspoon oregano
 

Method
 1. Preheat oven 190ºC/375ºF/Gas 5-6
 2. Grate the cheddar and parmesan cheeses finely, place in a bowl, and stir in the ricotta cheese.
 3. Slice the mushrooms. Heat the oil in a small pan, add the mushrooms and saute until golden.
 4. Add the chopped garlic and stir well.
 5. Continue to cook for a minute or two more until the garlic is cooked. remove from the heat.
 6. Season with oregano and chopped spinach (squeezing out any excess water first).
 7. Add the cooled mushrooms and spinach mixture to the cheese and stir well.
 8. Unfold the phyllo pastry, cover only to prevent drying out (using cling film).
 9. Melt the butter gently add the olive oil, then brush over a sheet of pastry.
 10. Cut the pastry into long strips about 6cm wide.
 11. Put 1-2 teaspoons of cheese & mushroom mixture in the left hand corner of the sheet of pastry.
 12. Then fold the pastry diagonally over the mixture to form a triangle.
 13. Fold up  again and then diagonally again to make a neat triangle.
 14. Continue to keep folding to the end of the pastry sheet.
 15. Brush with melted butter and place on baking paper onto a baking tray.
 16. Bake in a preheated oven for 15 minutes approx until golden and crisp
 17. Eat warm