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Ricotta and spinach filo parcels

Ricotta and spinach filo parcels

Name: Ricotta and spinach filo parcels
Total time: 1 h
Yield: makes 12
Cuisine: British
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

Published: March 25, 2015 at 3:05 PM

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makes 12

Easy

Total time: 1 hr

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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.

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Ingredients

Nutrition

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

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.

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