Ricotta and spinach filo parcels

Name: Ricotta and spinach filo parcels
Total time: 1 h
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

1 hour
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.

March 25, 2015 at 3:05 pm

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

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.