Ricotta & spinach filo parcels

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• Joyclyn

  17 August 2008

  Joyclyn commented on this recipe

  Wonderful fast, easy and a delicious way of serving spinach. I used combination of English Spinach and Silverbeet - The silverbeet is great for that boost of iron that the body craves. Thanks for great recipes. Even though I live in OZ I always check your web site for interesting FABULOUS ideas of what to cook for my family. Keep up the good work. Joyclyn

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• Hannaf's

  30 September 2008

  Hannaf's rated and commented on this recipe

  

  i'm really glad made these with my food tech teacher near by i had no idea how to make the triangles! what the recipe misses is the part where you have to half the pastry lengthways in order to fold over the corner, then it is just a case of folding over and across! other than that a success story that i will be repeating some time soon!

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• Hannaf's

  30 September 2008

  Hannaf's commented on this recipe

  forgot to mention the 50g of butter not put into the ingrediants list but i substituted oil which was fine!

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http://www.bbcgoodfood.com/recipes/6966/

http://www.bbcgoodfood.com/recipes/6966/

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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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