Ricotta and spinach filo parcels
- Preparation and cooking time
- Total time
- Easy
- makes 12
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.
