Ricotta and spinach filo parcels
- Preparation and cooking time
- Total time
- Easy
- makes 12
Skip to ingredients
- 6 large sheets filo pastryunrolled and cut into rectangles (26 × 12cm).
- 50g buttermelted for brushing pastry
- 1 large onionsliced and cooked in a knob of butter with 1 crushed clove of garlic
- 300g young spinachchopped
- 250g tub mixed with the zest of 1 lemon and 3 tbsp grated parmesan ricotta
Nutrition: per serving
- kcal103
- fat4.3g
- saturates0g
- carbs12g
- sugars0g
- fibre0.8g
- protein4.8g
- salt0.58g
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.
