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Ricotta & spinach filo bites

Ricotta & spinach filo bites

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 60

The perfect pre-dinner nibble, these crispy bites add a taste of Greece to any dinner party or picnic

  • Easily halved
  • Freezable
  • Vegetarian
Nutrition: per serving
low insalt0.3g


  • 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.

Goes well with

Recipe from Good Food magazine, June 2008


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