Recipes
Spinach & ricotta filo pastry parcels
These tasty parcels are great eaten hot – and just as good cold. Why not double the recipe and save some for packed lunches?
These tasty parcels are great eaten hot – and just as good cold. Why not double the recipe and save some for packed lunches?
(108 votes)
Cook: 40 Mins
Serves: 4
Price: £1.02 per serving
Nutritional Information
Each 176g serving contains
Energy
1464kj
350kcal
1464kj
350kcal
17%
Fat
16.6g
16.6g
Med
24%
24%
Saturates
5.7g
5.7g
Med
28%
28%
Sugars
2.6g
2.6g
Low
3%
3%
Salt
0.6g
0.6g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
832kj/199kcal
Typical energy values per 100g:
832kj/199kcal
Ingredients
2 tbsp olive oil
3 spring onions, trimmed and sliced
160g bag ready washed baby spinach
175g Asda Ricotta
25g extra mature Cheddar cheese
270g pack Jus-Rol Filo Sheets
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Heat 1 tsp of the oil in a large non-stick frying pan and cook the spring onions until soft. Transfer to a bowl. Add the spinach to the pan and cook until it wilts.
2
Tip the spinach into a sieve standing over a bowl. Press with the back of a wooden spoon to extract excess water.
3
Add the spinach, ricotta and Cheddar to the spring onions and mix together. Season with pepper.
4
Cut each sheet of pastry in half to make two pieces that are almost squares. Lay three squares on top of each other.
5
Keep the rest of the pastry covered with a clean, damp (not wet) tea towel, as filo pastry dries out and becomes brittle and unusable quickly.
6
Brush the top square of pastry with oil and put a quarter of the ricotta mixture in the middle. Fold up the edges to make a money purse shape and twist the top to seal it.
7
Brush all over with oil and put on the baking tray. Repeat to make three more parcels. Bake for 20-25 minutes or until crisp and golden.