SPINACH RICOTTA PUFF PASTRY PARCELS
Steps:
- In a medium bowl mix up ricotta, egg, defrosted spinach, and a little bit nutmeg. Season with salt and freshly grated black pepper.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- On a lightly floured surface, roll out one pastry sheet. Using a pizza cutter, cut one sheet into 6 long rectangles. Transfer the rectangles to the prepared baking sheet. Use a pastry brush and brush the whole rectangles with the egg wash. Spoon 2-3 Tablespoons of the ricotta-spinach mixture on one side of each rectangle. Fold the other side over the filling and line up the edges as best you can. Crimp the edges with a fork to seal shut. Use my photos below to help guide you.
- Repeat these steps with the 2nd puff pastry sheet so you have a total of 12 pastry parcels. Slice 2 slits in the tops for air vents. Brush the tops of the pastry parcels with egg wash. Chill the parcels in the fridge for 25 minutes or up to 1 day.
- During the last few minutes of chill time, preheat the oven to 375F (190C).
- Bake the pastry parcels for 30 minutes, or until the tops are golden brown. Remove the parcels from the oven and allow to cool until ready to handle.
RICOTTA AND SPINACH FILO PARCELS
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.
Provided by olivemagazine
Time 1h
Yield makes 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 103 calories, Fat 4.3 grams fat, Carbohydrate 12 grams carbohydrates, Fiber 0.8 grams fiber, Protein 4.8 grams protein, Sodium 0.58 milligram of sodium
RICOTTA & SPINACH FILO BITES
The perfect pre-dinner nibble, these crispy bites add a taste of Greece to any dinner party or picnic
Provided by Mary Cadogan
Categories Buffet, Canapes, Lunch, Side dish, Snack
Time 1h18m
Yield Makes 60
Number Of Ingredients 9
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.
Nutrition Facts : Calories 57 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.3 milligram of sodium
FETA, RICOTTA CHEESE AND SPINACH FILO WRAPS
Steps:
- Take the pastry sheets out of the fridge for at least 15 min before handling to avoid breaking although sheets are a lot easier to handle and they warm quicker than puff or crust pastry.
- Cook the washed, drained and chopped spinach. You may wish to use onion, if so, chop and sweat that first with 1 tbsp of olive oil for a few minutes and then add the spinach. Cook until all water will evaporate. Spinach has to be well-drained so it doesn't need cooking for too long. 2-3 min will be sufficient. Once finished, set aside to cool.
- Preheat the oven at 190°C/380°F, prepare the oven tray, line with baking paper and set aside.
- Grab a bowl, put in the feta cheese which you should make into small crumbles with the help of a fork. Once this is done, add the ricotta cheese and mix well. Add salt only if your feta is not salty or you would really want them fairly salty. I do recommend however to taste the cheese before so that you know what level of saltiness that is. Then decide if you like to add any more. Add the egg only if you wish. I sometimes like it without. Add a pinch or two of freshly ground pepper. I normally split them into two at this point because I can't give up on the dill version. I always must have some with dill and some with spinach separately.
- Add the cooked spinach and the dill separately if you split the cheese or you could add both to the whole cheese mix. So, let's get rolling! Take out one pastry sheet, fold it into two to get a rectangle shape.
- Optionally, brush with a little oil or melted butter(for extra crispness) not necessary though, add a spoon full or two of the cheese composition (on the shorter side of the rectangle) but don't go all the way to the edges so that the pastry sheet margins could be folded in slightly, and then roll or make little parcels just like I did. Roll or pack lengthwise. There is no right or wrong but the only thing I will say at this point is to not overload the sheets with too much cheese as there should be a right balance between the amount of pastry and the one of cheese.
- Place the rolls/parcels on a greaseproof, egg wash each, sprinkle the mixed sesame seeds. When all finished place in the oven and bake for 20-25 minutes at 190 C
Nutrition Facts : Calories 409 kcal, Carbohydrate 27 g, Protein 17 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 110 mg, Sodium 945 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHEESY SPINACH PARCELS
An impressive starter to your meal
Provided by Good Food team
Categories Buffet, Dinner, Snack, Starter
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
- Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 mins. Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
- Mix walnut oil with butter. Brush a thin coating on a piece of pastry. Place another piece on top with corners at a different angle, brush with the butter and repeat with one more piece. Place a spoonful of spinach mix in the centre, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, then transfer to a greased baking tray. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.
Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.22 milligram of sodium
SPINACH & RICOTTA SLICE
Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece
Provided by John Torode
Categories Buffet, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
- Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
- Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
- Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
- Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
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