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Spinach and ricotta filo parcels

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Recipe proudly provided by Healthy Eating Advisory Service Visit Healthy Eating Advisory Service

Ingredients

Ricotta cheese – 60g
Feta cheese – 60g
Egg, beaten – 2
Nutmeg, ground – Pinch
Lemon, zest – 1 tsp
Lemon, juice – 10ml
Spinach, frozen, thawed or freshly blanched – 100g
Filo pastry – 180g (1/2 of 1 pack 375g)
Spray oil –
Milk, light – 100ml

This recipe was developed by chefs at Western District Health Service.

Method

Preheat the oven to 190oc.
Place the spinach in the centre of a clean cloth or tea towel. Pull up all four corners to squeeze any excess moisture out of the spinach.
In a bowl place the ricotta, feta cheese, one egg (beaten), nutmeg, lemon zest and juice. Mix very well with your hands to combine. Set aside.
Beat together the other egg and milk to form an ‘egg wash’.
Lay your filo sheets on a bench. Spray lightly with oil and lay another sheet on top.
For larger ones use half the width of a sheet, cut in half long ways. For the smaller ones use the sheets cut in 4 width ways.
Place a spoonful of the mixture at the top of each sheet. Spread the egg wash lightly down each side and along the bottom edge. Fold one edge to the other to form a triangle shape. Continue to flip the triangle down the length of the pastry until you meet the straight edge at the bottom. Push down lightly on this edge and seal.
Place the filo parcels on lightly greased trays and bake for 12-15 minutes or until golden. Serve hot.

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