Instructions: 1. First make the fillings. For the frankfurt filling, slice the frankfurters into quarters then slice each quarter in half. For the spinach, defrost the spinach and squeeze out all the liquid. Mix with the ricotto and parmesan.

2. Lay one sheet of pastry on the bench and cut into quarters so that you have four smaller squares. Repeat with remaining pastry.

3. For the frankfurters, spread a little tomato sauce on half of each little square. Put a piece of frankfurter on top and sprinkle some cheese over. For the spinach triangles, put a large teaspoonful of filling on half of the square.

4. To seal the triangle, brush a little egg on the edges of the square then lift up one corner of pastry and fold over the filling, and putting it on top of the remaining pastry.

5. With a fork, press all around the edges to seal.

6. Bake at 220c. for 20 minutes until golden brown.

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