Ricotta & spinach filo bites
recipe
Ricotta & spinach filo bites
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Tempt your guests' tastebuds with a selection of these easy make-ahead appetisers
Ingredients
- 2 tbsp olive oil
- 1 bunch spring onions, finely chopped
- 200g/8oz frozen leaf spinach, thawed, well-drained and finely chopped
- 200g pack feta, drained
- 250g tub ricotta
- 1 tbsp chopped dill
- 2 eggs, lightly beaten
- 20 sheets filo pastry
- 175g/6oz butter, melted, for brushing
Serves:
60
Preparation:
60
Cook Time:
18
Total Time:
78min
Directions
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- Heat oven to /fan /gas Line two baking sheets with baking parchment. Heat the oil in a pan, then cook the spring onions for 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 sheets and wrap the remainder tightly to prevent them from drying out. Brush the strips lightly with melted butter. Fold in half lengthwise so they are half the length, then brush again with butter. Place 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.
- Note: These can be frozen in a large plastic container for up to months.
- Brush the tops with butter, then bake for - mins until lightly golden and crisp.
Source: Good Food Magazine, June 2008
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