Ricotta & spinach filo bites
The perfect pre-dinner nibble, these crispy bites add a taste of Greece to any dinner party or picnic
Difficulty and servings
Makes 60
Preparation and cooking times
Prep 1 hr
Cook 18 mins
Vegetarian
- 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.
- 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.
- 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.
- Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.
Per serving
57 kcalories, protein 2g, carbohydrate 3g, fat 4 g, saturated fat 2g, fibre 0g, salt 0.3 g
Recipe from Good Food magazine, June 2008.
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http://www.bbcgoodfood.com/recipes/6494/
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Ingredients
- 2 tbsp olive oil
- 1 bunch spring onion , finely chopped
- 200g frozen leaf spinach , thawed, well-drained and finely chopped
- 200g pack feta cheese , drained
- 250g tub ricotta
- 1 tbsp chopped dill
- 2 eggs , lightly beaten
- 20 sheets filo pastry
- 175g butter , melted, for brushing
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Difficulty and servings
Makes 60
Preparation and cooking times
Prep 1 hr
Cook 18 mins
Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 bunch spring onion , finely chopped
- 200g frozen leaf spinach , thawed, well-drained and finely chopped
- 200g pack feta cheese , drained
- 250g tub ricotta
- 1 tbsp chopped dill
- 2 eggs , lightly beaten
- 20 sheets filo pastry
- 175g butter , melted, for brushing
Per serving
57 kcalories, protein 2g, carbohydrate 3g, fat 4 g, saturated fat 2g, fibre 0g, salt 0.3 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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04 September 2009
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12 March 2011
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06 May 2011
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17 January 2013
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