Ricotta & spinach filo bites
- Preparation and cooking time
- More effort
- Makes 60
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.