Berrysmith Foundation

Spinach and Filo Parcels

This easy to prepare and tasty dish, make a wonderful option for picnic fare or party nibbles. It’s a delicious way to get nutrient rich spinach greens into children and those that are not fans of vegetables.
• 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)
Method: 1) 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.
2) 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. 

Recipe and image sourced from:
tasty spinach and ricotta filo parcels

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