Olive Magazine

Ricotta and spinach filo parcels

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • makes 12

Easy vegetarian filo parcels filled with the classic spinach and ricotta make an easy and versatile meal and are surprisingly straightforward to make. Serve for a light lunch, a veggie supper or even take on picnic. Serve with salad on the side.

Nutrition:
NutrientUnit
kcal103
fat4.3g
saturates0g
carbs12g
sugars0g
fibre0.8g
protein4.8g
salt0.58g
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Ingredients

  • 6 large sheets filo pastry, unrolled and cut into rectangles (26 × 12cm).
  • 50g butter, melted for brushing pastry
  • 1 large onion, sliced and cooked in a knob of butter with 1 crushed clove of garlic
  • 300g young spinach, chopped
  • 250g tub mixed with the zest of 1 lemon and 3 tbsp grated parmesan ricotta

Method

  • 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.

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