Spinach and Ricotta Triangles

1. Preheat oven to 180°C. Lightly grease 2 baking trays. 2. Cook spinach in a small saucepan of boiling salted water for 30 seconds or until just wilted. Drain and refresh under cold water. Drain well. 3. Squeeze all moisture from spinach. Place into a mixing bowl. Add ricotta, egg and lemon rind (share egg and lemon rind between 4). Do NOT cut lemon in half. Season with salt and pepper. Mix well to combine. 4. Place 1 sheet of puff pastry onto work surface. Cut into 9 squares. Keep remaining sheets of pastry covered with a damp paper towel so they don't dry out. 5. Brush pastry lightly with oil. Place a tablespoon of spinach mixture in 1 corner of puff pastry and fold diagonally, creating a triangle. Continue folding, taking care to retain triangular shape. Brush pastry with olive oil. Place onto baking tray. Continue with remaining pastry and spinach filling. 6. Bake for 20 to 25 minutes or until golden and crisp. Serve hot.