Fire up the jaffle producer for a messy, low-cal vego, cake bite that is certain to be hit with the entire family.
Wash spinach. Spot in a microwave-safe bowl and spread with saran wrap. Microwave on High for 2 minutes or until shriveled. Channel. Put aside to cool somewhat. At the point when sufficiently cool to deal with, use hands to press any abundance fluid at that point coarsely slash.
Join spinach, ricotta, feta, shallot, dill and lemon skin in huge bowl. Season with pepper.
Spot 1 filo sheet on a perfect work surface. Brush with ghee or margarine. Top with another sheet. Keep layering with ghee or spread and filo until you have 6 layers. Rehash with more filo and ghee or spread to make another stack. Cut each stack into thirds crossways to make 6 stacks.
Preheat a 2-gap jaffle creator. Brush base of jaffle creator with ghee or margarine. Spot 1 filo stack, buttered-side down, across both jaffle creator openings. Brush edges and down focus with egg (this seals edges). Spoon 2 tablespoonfuls of ricotta blend into each gap. Top with another stack, adulated side. Close jaffle producer. Cook for 8-10 minutes or until brilliant and fresh. Eliminate jaffles. Break into triangles. Rehash with residual ghee or margarine, filo, egg and ricotta blend to make 12 triangles altogether. Serve warm with lemon wedges.