Ricotta & spinach filo parcels
These delicious mini parcels make perfect picnic fare, or posh party bites
Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 1 hour
Vegetarian
- 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.
- 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
Recipe from olive magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/6966/
Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 1 hour
Vegetarian
Ingredients
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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