Cover the bowl of butter with cling film and place in a pre-heated oven steam setting 100 degrees for 8 mins
Place the spinach on a large perforated tray and with 5 mins left on the timer place the spinach in to steam
Set up a bowl of iced water
Once cooked remove the spinach and the butter, place the spinach in the iced water to cool
In another large mixing bowl place the ricotta and fetta, chop the garlic finely and add to the bowl also
Strain off the spinach and squeeze out as much water from the spinach as possible, chop the spinach and add to the ricotta
mix
Season the ricotta and spinach and mix in 1 egg yolk and set aside
Cut the sheets of filo pastry in half, lay one layer on to the chopping board and brush with butter and place another layer on top, repeat with another layer so you have 3 sheets buttered together
Place a large spoon of ricotta mix into the bottom corner of the pastry and fold over forming a triangle. Continue to fold the pastry over itself keeping the triangle shape
Place on a large baking tray and brush with butter, continue until all the ricotta mix is used Place the pastries in a pre-heated oven combi setting 170 degrees for 20 mins
Once cooked remove from the oven and serve hot with some tomato relish