Name: Ricotta & spinach filo bites
Cook time: 18 min
Total time: 1 h 18 min
Yield: Makes 60
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 1 bunch spring onion finely chopped; 200g frozen leaf spinach thawed, well-drained and finely chopped; 200g pack feta cheese drained; 250g tub ricotta; 1 tbsp chopped dill; 2 eggs lightly beaten; 20 sheets filo pastry; 175g butter melted, for brushing

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Ricotta & spinach filo bites

Ricotta & spinach filo bites

Mary Cadogan

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Makes 60

More effort

Prep: 1 hr

Cook: 18 mins

A star rating of 5 out of 5.10 ratingsRate

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The perfect pre-dinner nibble, these crispy bites add a taste of Greece to any dinner party or picnic

Easily halved

Freezable

Vegetarian

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Simple Greek salad

A star rating of 4.8 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 bunch spring onion

finely chopped
200g frozen leaf spinach

thawed, well-drained and finely chopped
200g pack feta cheese

drained
250g tub ricotta
1 tbsp chopped dill
2 eggs

lightly beaten
20 sheets filo pastry
175g butter

melted, for brushing

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Nutrition: per serving

kcal57
fat4g
saturates2g
carbs3g
sugars0g
fibre0g
protein2g
salt0.3g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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

Recipe from Good Food magazine, June 2008

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A star rating of 5 out of 5.10 ratings

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