Spinach & ricotta filo pastry parcels
- 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.