Spinach and Ricotta Parcels

These Spinach & Ricotta Filo Parcels are delicious as a warm starter or served cold  as part of a picnic.

Cooking time: 15-20 minutes

Preparation time: 20 minutes

Serves 4

The Ingredients:

  • 200g Frozen Spinach
  • 1 tsp oil
  • 1/2 red onion finely chopped
  • 1 Garlic clove crushed
  • 1/2 tsp Cumin
  • 125g Ricotta
  • 10 Fresh Mint Leaves chopped finely
  • 4 sheets of Filo pastry cut in half
  • Melted butter (to brush the pastry)
  • pinch of Salt & Pepper

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Defrost the spinach in a pan of boiling water and drain once it’s defrosted
  3. Heat the oil in a pan and add the onion and garlic and cook for a couple of minutes until lightly brown.
  4. Add the cumin to the pan and take off the heat.
  5. Add the ricotta, spinach, mint and salt & pepper to the onion mix in the pan and stir until mixed together
  6. Brush half a sheet of filo pastry and fold over to make 2 layers
  7. Brush the top layer with butter and add a small amount of the spinach and ricotta mix in the corner of the pastry and fold over to make a triangle
  8. Keep rolling the pastry over until you have a pastry triangle
  9. Repeat this until you’ve made all 8 and brush with a little more butter and place in the oven for 15 – 20 minutes or until golden brown.
  10. Serve as a starter with salad and sour cream with mint dip



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