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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• Amber

  05 April 2012

  Amber commented on this recipe

  I'd love to try these but I can only find spring roll pastry in my local supermarket. Can anyone tell me if that will work?

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• kiwicocinero

  05 December 2012

  kiwicocinero commented on this recipe

  Just fyi, this recipe says that it is vegetarian but Parmesan cheese is not vegetarian. Parmesan is always made using rennet sourced from calves stomachs. Occasionally you can find Parmesan-style hard cheeses, but not often.

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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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