Ricotta and spinach filo parcels

  • makes 12
  • Easy

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.



  • 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


  • 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