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Ingredients
- filo pastry 6 large sheets, unrolled and cut into rectangles (26 × 12cm).
- butter 50g, melted for brushing pastry
- onion 1 large, sliced and cooked in a knob of butter with 1 crushed clove of garlic
- young spinach 300g, chopped
- ricotta 250g tub mixed with the zest of 1 lemon and 3 tbsp grated parmesan
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Add the spinach to the onion and cook until wilted. Cool, stir into the ricotta mix and season. Brush a pastry rectangle with the butter, cover with another and brush again. Put 1 tbsp of filling in a corner, fold into a triangle then fold twice more. Brush again. Repeat to make 12. Bake for 15-20 minutes. Serve 2-3 per person, with salad.
Nutritional Information
- Kcals 103
- Carbs 12g
- Protein 4.8g
- Fat 4.3g
- Salt 0.58g
- Fibre 0.8g
