Spinach And Ricotta Filo Parcels Recipes

RICOTTA & SPINACH FILO BITES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Line two baking sheets with baking parchment. Heat the oil in a pan, then cook the spring onions for 1-2 mins until softened. Add the spinach and cook for a few mins more until any liquid has evaporated. Remove from heat.
• Pat the feta dry with kitchen paper, then crumble it finely into a large bowl. Add the ricotta, dill and season with pepper. Taste, then add a little salt if needed. Add the eggs and spinach mixture, then mix well.
• Unfold the filo and cut into three pieces lengthwise, cutting through all of the sheets at once. Take out 3 sheets and wrap the remainder tightly to prevent them from drying out. Brush the 3 strips lightly with melted butter. Fold in half lengthwise so they are half the length, then brush again with butter. Place 1 tsp of the mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Loosely roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest. Can be frozen in a large plastic container for up to 3 months.
• Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.

RICOTTA AND SPINACH FILO PARCELS

Steps:

• 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.

SPINACH & RICOTTA FILO PASTRY PARCELS | ASDA GOOD LIVING

Steps:

• 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.
• Tip the spinach into a sieve standing over a bowl. Press with the back of a wooden spoon to extract excess water.
• Add the spinach, ricotta and Cheddar to the spring onions and mix together. Season with pepper.
• Cut each sheet of pastry in half to make two pieces that are almost squares. Lay three squares on top of each other.
• 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.
• 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.
• 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.

SPINACH & RICOTTA FILO PARCELS

Steps:

• 1. Gently fry the onion and garlic in the olive oil for about 10 minutes, or until soft and golden. Mix in the cumin and fry for a further 4 minutes then tip into a mixing bowl.
• 2. Drop a third of the spinach into a large pan of boiling unsalted water. Cook for a minute, then fish out with a slotted spoon and drain in a colander. Return the water to the boil and repeat the process until all the spinach is cooked. Once cool, squeeze dry, before patting dry on kitchen paper and chopping roughly. Mix into the sautéed onion with the ricotta and season to taste.
• 3. Cut the filo pastry into 15 cm squares. Brush one sheet with butter, place another sheet on top and repeat until you have three sheets of filo.
• 4. Place a third of the mixture into the centre and carefully bring the filo to meet in the middle. Pinch the filo together to create a parcel. Repeat for the remaining two parcels.
• 5. Brush the outside with melted butter and place onto a vegetable basket.
• 6. Bake (in-direct method) at a medium, heat for 15-20 minutes.