Runner-bean-ricotta-filo-parcels

Runner bean, ricotta and lemon filo parcels

Zesty lemon mixed with creamy soft cheese gives this veggie bean filling a citrus kick

By , 28 August 2019

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Runner bean, ricotta and lemon filo parcels
  • 35 Mins

  • Serves: 14

Nutritional Info
Each 78g serving contains
  • Energy

    476KJ

    114KCAL

    6%
  • Fat

    5.7g

    med

    8%
  • Saturates

    2.9g

    med

    15%
  • Sugars

    3.4g

    low

    4%
  • Salt

    0.21g

    low

    4%
of your reference intake.
Typical energy values per 100g: 611kJ/146kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 large red onion, finely chopped
  • 2 x 180g packs runner beans, trimmed and chopped
  • 2tbsp chopped parsley
  • Zest 1 lemon
  • 250g ricotta cheese
  • 40g unsalted butter
  • 200g pack Asda Ready Rolled Filo Pastry
  • 4tbsp Extra Special Beetroot and Orange Chutney
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat the rapeseed oil and fry the onion for 5-6 mins over a medium heat. Add the runner beans. Cook until tender.

  • Tip into a bowl with the parsley, lemon zest and ricotta. Stir and season with black pepper.

  • Melt the butter. Cut each sheet of filo into 2 long strips and brush with butter. Put a large spoonful of filling in the corner at one end of each strip and fold ver in triangles along the strip. Put the parcels on a baking tray seam-side down.

  • Bake for 18-20 mins until golden. Cool for 5 mins. Serve warm or cold with the chutney.