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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Chop the spinach. Cook the onion in a knob of butter with the crushed garlic until softened. Add the spinach to the onion and cook until wilted. Leave to cool.
2. Mix the ricotta with the lemon zest and grated parmesan, then stir the onion and spinach into the ricotta mix and season. Melt 50g butter and brush a pastry rectangle with the butter, cover with another and brush again. Put 1 tbsp of filling in a corner, fold into a triangle then fold twice more. Brush again. Repeat to make 12. Bake for 15-20 minutes. Serve 2-3 per person, with salad.

Per parcel

103 kcalories, protein 4.8g, carbohydrate 12g, fat 4.3 g, saturated fat 2.4g, fibre 0.8g, salt 0.58 g

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Ingredients

• 300g young spinach
• 1 large onion , sliced
• butter
• 1 garlic clove , crushed
• 250g tub ricotta
• zest 1 lemon
• 3 tbsp parmesan , grated
• 6 large sheets filo pastry , unrolled and cut into rectangles (26 x 12cm)

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Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 1 hour

Vegetarian

Ingredients

• 300g young spinach
• 1 large onion , sliced
• butter
• 1 garlic clove , crushed
• 250g tub ricotta
• zest 1 lemon
• 3 tbsp parmesan , grated
• 6 large sheets filo pastry , unrolled and cut into rectangles (26 x 12cm)

Per parcel

103 kcalories, protein 4.8g, carbohydrate 12g, fat 4.3 g, saturated fat 2.4g, fibre 0.8g, salt 0.58 g

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