Filo parcels with spinach and ricotta


Ingredients to serve 4:

4 sheets filo pastry,
250g Ardo chopped spinach,
50g grated Parmesan,
1 teaspoon grated lemon zest,
250g ricotta or fromage frais,
1 teaspoon Ardo chopped basil,
salt and pepper,
melted butter/vegetable oil,
1 spring onion


Gluten, Milk


  1. Fold the sheets of filo pastry in two and grease the side lying on the work surface.
  2. Steam the spinach until all of the moisture has gone and then mix with the Parmesan, lemon zest, ricotta and chopped basil.
  3. Add pepper and salt and place the filling centrally on the four sheets of filo.
  4. Fold over the filo pastry to make a parcel and seal with a long, thin strip of onion.
  5. Place the parcels on a baking tray with greaseproof paper and bake in the centre of the oven for about 15 minutes at 225° C.
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