Spinach & ricotta filo pastry parcels

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?

By , 21 September 2015
Spinach & ricotta filo pastry parcels
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.02 per serving
Nutritional Info
Each 176g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1465KJ 350KCAL
of your reference intake.
Typical energy values per 100g: 832kJ/199kcal.
  • 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
  • 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.