Spinach And Ricotta Filo Parcels Recipes

RICOTTA & SPINACH FILO BITES

Steps:

• 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.
• 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.
• 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.
• Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.

SPINACH RICOTTA PUFF PASTRY PARCELS

Steps:

• In a medium bowl mix up ricotta, egg, defrosted spinach, and a little bit nutmeg. Season with salt and freshly grated black pepper.
• Line a large baking sheet with parchment paper or a silicone baking mat.
• On a lightly floured surface, roll out one pastry sheet. Using a pizza cutter, cut one sheet into 6 long rectangles. Transfer the rectangles to the prepared baking sheet. Use a pastry brush and brush the whole rectangles with the egg wash. Spoon 2-3 Tablespoons of the ricotta-spinach mixture on one side of each rectangle. Fold the other side over the filling and line up the edges as best you can. Crimp the edges with a fork to seal shut. Use my photos below to help guide you.
• Repeat these steps with the 2nd puff pastry sheet so you have a total of 12 pastry parcels. Slice 2 slits in the tops for air vents. Brush the tops of the pastry parcels with egg wash. Chill the parcels in the fridge for 25 minutes or up to 1 day.
• During the last few minutes of chill time, preheat the oven to 375F (190C).
• Bake the pastry parcels for 30 minutes, or until the tops are golden brown. Remove the parcels from the oven and allow to cool until ready to handle.

SPINACH AND RICOTTA FILO BASKETS

Steps:

• Heat the oil in a pan and gently fry the onion for 10min until softened. Add the garlic and cook for a further 1min. Set aside to cool.
• Meanwhile, wash the spinach and discard any large stalks. Put a large pan over a medium heat and add the spinach. Season. Cover and cook for 2-3min until wilted. Drain. When cool enough to handle, squeeze to remove any excess liquid.
• In a bowl, beat together the eggs, ricotta and milk. Chop the spinach and stir into the ricotta, along with the onion mixture and nutmeg.
• Preheat oven to 200ºC (180ºC fan) mark 6 and preheat a baking sheet. Lightly grease 10 holes of a 12-hole muffin tin. Unroll filo pastry and keep covered with a clean, damp tea towel. Cut the filo into 15cm (6in) squares - big enough to line the holes of the muffin tin with a bit of an overlap. Brush the squares with olive oil. Lay one square on top of another at a 45° angle so the points are offset. Then add a third square, offsetting the points to fall between those of the first two squares so you end up with a star shape. Push the layered squares into one of the muffin-tin holes. Repeat with the remaining filo to make 10 baskets. Brush edges with oil.
• Mix together the pine nuts, Parmesan and parsley. Divide the ricotta mixture among the filo baskets and top with the pine nut mixture. Bake in the muffin tin on the preheated baking sheet for 7-8min until golden. Gently remove the baskets from the muffin tin and cook directly on the baking sheet for a further 5min to crisp up the bases. To serve: if frozen, thaw overnight in the fridge. Preheat the oven to 200ºC (180ºC fan) mark 6 and warm the filo baskets on a preheated baking sheet for 5min until crisp.

SPINACH AND RICOTTA FILO PARCELS

Steps:

• Gently fry the onion and garlic in the olive oil for about 10 minutes, or until soft and golden. Mix in the cumin and fry for a further 4 minutes then tip into a mixing bowl. If using large-leafed, unwashed spinach, wash in 3 changes of cold water, then fold each leaf so that the stem runs down the middle and pull the stalk away from the leaf. Discard the stems and drain the leaves. Drop a third of the spinach into a large pan of boiling unsalted water. Cook for a minute, then fish out with a slotted spoon and drain in a colander. Return the water to the boil and repeat the process until all the spinach is cooked. Once cool, squeeze dry, before patting dry on kitchen paper and chopping roughly. Mix into the sautéed onion with the ricotta and season to taste. Preheat the oven to 200°C/gas mark 6 and lightly oil a baking tray. Open up your filo pastry sheets and keep them covered with a damp tea towel to prevent them from drying out while you work. Take the first pastry sheet and cut in half lengthways, so that you have two long strips, each about 10cm wide. Brush one with olive oil. Then place a small sausage-shaped roll of spinach filling about 2cm from one end. Fold the sides over the filling. Brush the folded edges with olive oil before gently rolling up the pastry until you come to the end of the strip. Place on the baking sheet. Repeat the process until the filling is finished. It should make about 14 rolls. Brush each roll with olive oil again, place in the centre of the oven and bake for 20 minutes until crisp and golden. Eat warm or cold.

SPINACH, FETA AND ONION PARCELS

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Fry the onion and garlic in a little butter until very soft but not browned, add the spinach and stir until it wilts and any liquid dries off. Tip the mixture into a bowl and add the feta and lemon.
• Melt some more butter, brush a sheet of filo and cut it lengthways into 3 strips. Put 2 tbsp of the mix at the top of each strip and fold each over diagonally to make a triangle, then continue to fold over down the length of the pastry. Repeat with the remaining filling and pastry. Arrange the parcels on a buttered baking sheet and brush the tops with more butter. Bake for 18-20 minutes, or until they're golden brown and cooked through.

RICOTTA AND SPINACH FILO PARCELS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Add the spinach to the onion and cook until wilted. Cool, stir into the ricotta mix and season. 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.

RICOTTA SPINACH PIE RECIPE

Steps:

• Preheat oven to 350ºF./180ºC Line a large baking pan or pizza pan with non stick baking paper.
• Finely chop onion and garlic.
• Heat 2 tablespoons oil in a skillet over medium heat.
• Add onion and garlic and cook until golden. Set aside to cool.
• Squeeze out as much moisture as you can from the defrosted spinach.
• Mix spinach with the cooled onion mixture, ricotta, crumbled feta, grated parmesan or Romano cheese, eggs, grated nutmeg, salt.
• Follow all the tips listed below when using fillo.
• Take 4 sheets of filo brushing some of the ½ cup olive oil between each sheet.
• Spoon about 1/5 of the mixture along the long side, roll up and twist into a coil onto the prepared baking tray. Don't panic if it splits a little - this is rustic cooking!
• Continue this way until you have used up all the pastry and filling and your pie looks like a large coiled sausage.
• Beat extra egg with extra salt. Brush the pie with egg getting into all the joins. Be liberal and make sure to use all of the egg.
• Bake it for 1 hour by then it should be crispy brown all over and the gorgeous smell should be invading your house. Now you know it's ready.
• Let it cool a little then cut it into generous wedges.

FETA, RICOTTA CHEESE AND SPINACH FILO WRAPS

Steps:

• Take the pastry sheets out of the fridge for at least 15 min before handling to avoid breaking although sheets are a lot easier to handle and they warm quicker than puff or crust pastry.
• Cook the washed, drained and chopped spinach. You may wish to use onion, if so, chop and sweat that first with 1 tbsp of olive oil for a few minutes and then add the spinach. Cook until all water will evaporate. Spinach has to be well-drained so it doesn't need cooking for too long. 2-3 min will be sufficient. Once finished, set aside to cool.
• Preheat the oven at 190°C/380°F, prepare the oven tray, line with baking paper and set aside.
• Grab a bowl, put in the feta cheese which you should make into small crumbles with the help of a fork. Once this is done, add the ricotta cheese and mix well. Add salt only if your feta is not salty or you would really want them fairly salty. I do recommend however to taste the cheese before so that you know what level of saltiness that is. Then decide if you like to add any more. Add the egg only if you wish. I sometimes like it without. Add a pinch or two of freshly ground pepper. I normally split them into two at this point because I can't give up on the dill version. I always must have some with dill and some with spinach separately.
• Add the cooked spinach and the dill separately if you split the cheese or you could add both to the whole cheese mix. So, let's get rolling! Take out one pastry sheet, fold it into two to get a rectangle shape.
• Optionally, brush with a little oil or melted butter(for extra crispness) not necessary though, add a spoon full or two of the cheese composition (on the shorter side of the rectangle) but don't go all the way to the edges so that the pastry sheet margins could be folded in slightly, and then roll or make little parcels just like I did. Roll or pack lengthwise. There is no right or wrong but the only thing I will say at this point is to not overload the sheets with too much cheese as there should be a right balance between the amount of pastry and the one of cheese.
• Place the rolls/parcels on a greaseproof, egg wash each, sprinkle the mixed sesame seeds. When all finished place in the oven and bake for 20-25 minutes at 190 C

SPINACH AND LEEKS FILO PIE

Steps:

• In a frying pan sauté the leeks in 2 tbs olive oil for about 10 minutes, until softened. Season with salt, pepper and rosemary. Transfer the leeks to a large bowl.
• Use the same pan (without washing it) to cook the spinach in the remaining olive oil until soft. Add some salt. Transfer to the bowl with the leeks.
• Grate the yellow cheese and add it to the spinach and leeks. Crumble the white cheese and add it to the same mixture. Add the eggs and stir the ingredients in the bowl until everything is mixed well.
• Preheat oven to 390 degrees F/ 200 degrees C. Grease a 10 inch/ 26 cm spring form pan and cover it with a sheet of parchment paper.
• Lay 1 filo sheet on the prepared baking pan so that part of the sheet is hanging outside (see photos). Brush it lightly with butter. Lay another sheet next to the first one so that they are overlapping. Repeat the process until the bottom of the pan is covered with filo sheets. Spread the spinach and leeks mixture inside the pan. Fold the excess filo pastry inwards to enclose the filling. Brush the top with the remaining butter.
• Bake for 30-40 minutes or until golden brown.

CHICKEN, SPINACH AND FETA FILO PARCELS

Steps:

• Preheat oven to 190.C fanbake.
• Heat a large frypan over medium heat, add olive oil and sauté sliced onion for 5 minutes until softened. Stir in crushed garlic then add baby spinach.
• Keep stirring until the spinach has wilted then add the chicken.
• Turn off the heat and crumble in the feta and then crack in the eggs.
• Season well with salt and pepper then stir everything to combine.
• Set aside to cool slightly before wrapping in the filo.
• Place one sheet of filo onto a board and spray with oil. Layer over another sheet of filo and spray again.
• Place 1/2 cup of chicken mixture in a line 5cm from one end, fold in the sides and then roll up the filo, spraying oil in between each fold. Roll up the remaining filo parcels. Spray the top with oil and sprinkle over sesame seeds.
• Bake for 30 minutes until golden and cooked through.
• Serve hot with a fresh garden salad.

CHEESY SPINACH PARCELS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
• Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 mins. Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
• Mix walnut oil with butter. Brush a thin coating on a piece of pastry. Place another piece on top with corners at a different angle, brush with the butter and repeat with one more piece. Place a spoonful of spinach mix in the centre, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, then transfer to a greased baking tray. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.

SPINACH & RICOTTA FILO PASTRY PARCELS | ASDA GOOD LIVING

Steps:

• Pre-heat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Heat 1 tsp of the oil in a large non-stick frying pan and cook the spring onions until soft. Transfer to a bowl. Add the spinach to the pan and cook until it wilts.
• Tip the spinach into a sieve standing over a bowl. Press with the back of a wooden spoon to extract excess water.
• Add the spinach, ricotta and Cheddar to the spring onions and mix together. Season with pepper.
• Cut each sheet of pastry in half to make two pieces that are almost squares. Lay three squares on top of each other.
• Keep the rest of the pastry covered with a clean, damp (not wet) tea towel, as filo pastry dries out and becomes brittle and unusable quickly.
• Brush the top square of pastry with oil and put a quarter of the ricotta mixture in the middle. Fold up the edges to make a money purse shape and twist the top to seal it.
• Brush all over with oil and put on the baking tray. Repeat to make three more parcels. Bake for 20-25 minutes or until crisp and golden.

SPINACH AND RICOTTA CANNELLONI

Steps:

• For the tomato sauce, heat the oil in a large pan over medium heat. Add garlic and cook for 1min. Add remaining sauce ingredients and some seasoning. Simmer for 30min, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon, until thick.
• Meanwhile, for the filling, put the spinach into a colander in the sink and pour over a full kettle of just-boiled water to wilt (you may need to do this in batches). When cool enough to handle, lift up handfuls of spinach and firmly squeeze out excess moisture. Roughly chop then put into a large bowl. Mix in the ricotta, Parmesan, nutmeg and plenty of seasoning. Transfer mixture to a large piping bag fitted with a large plain nozzle (or snip a hole in the bottom).
• Preheat oven to 200°C (180°C fan) mark 6. To assemble, spread 1/2 the tomato sauce in the base of a 2.5 litre ovenproof serving dish, about 35 x 40cm. Pipe filling into each cannelloni tube and arrange in a single layer on top of the sauce. Top with the remaining sauce. Tear the mozzarella into strips and lay on top of the sauce.
• Cook in the oven for 30min, or until golden and bubbling. Serve with a crisp green salad.

SPINACH & RICOTTA FILO PARCELS

Steps:

• 1. Gently fry the onion and garlic in the olive oil for about 10 minutes, or until soft and golden. Mix in the cumin and fry for a further 4 minutes then tip into a mixing bowl.
• 2. Drop a third of the spinach into a large pan of boiling unsalted water. Cook for a minute, then fish out with a slotted spoon and drain in a colander. Return the water to the boil and repeat the process until all the spinach is cooked. Once cool, squeeze dry, before patting dry on kitchen paper and chopping roughly. Mix into the sautéed onion with the ricotta and season to taste.
• 3. Cut the filo pastry into 15 cm squares. Brush one sheet with butter, place another sheet on top and repeat until you have three sheets of filo.
• 4. Place a third of the mixture into the centre and carefully bring the filo to meet in the middle. Pinch the filo together to create a parcel. Repeat for the remaining two parcels.
• 5. Brush the outside with melted butter and place onto a vegetable basket.
• 6. Bake (in-direct method) at a medium, heat for 15-20 minutes.