Ricotta & spinach filo bites

Ricotta & spinach filo bites

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(5 ratings)

Prep: 1 hr Cook: 18 mins

More effort

Makes 60
The perfect pre-dinner nibble, these crispy bites add a taste of Greece to any dinner party or picnic

Nutrition and extra info

  • Freezable
  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal57
  • fat4g
  • saturates2g
  • carbs3g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.3g
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  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bunch spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g frozen leaf spinach, thawed, well-drained and finely chopped



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 200g pack feta cheese, drained
  • 250g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 1 tbsp chopped dill
  • 2 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 20 sheets filo pastry
  • 175g butter, melted, for brushing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. 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.

  2. 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.

  3. 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.

  4. Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.

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Comments (5)

susieone's picture

Very tasty and easy to make. I made a half quantity a few weeks ago as a trial, and the plate was quickly cleared! I am making these again this evening for a buffet and I intend to do the full quantity and freeze half to see if the quality remains acceptable. If so it will be a very useful recipe!

stephaniepebrocq's picture

Delicious and easy, although it took me quite a while to roll all the bites, I wasn't used to using fillo pastry! My bf had ten in a row!!

han2010's picture

Really tasty and easy to make. I used fresh spinach like Neppy, and then blended the filling briefly to give it a smoother texture. Will definitely make these again.

annak19's picture

delicious - they didn't last long in my house!

manly49's picture

These were very good, and were easy to make. I used fresh spinach, which I fried with the spring onions. As we're not vegetarians, and my husband complains if he doesn't eat meat at least one meal a day, I added some pancetta (but bacon rashers would be equally good) and fried them with the spring onions before adding the spinach. The results were excellent, and I'll definitely make this again.

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