Spinach and ricotta filo slices recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook, 5 mins to cool
  • 335 calories / serving
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spinach and ricotta filo slices

Heat oven to Gas 4, 180°C, fan160°C.

Put drained spinach in a bowl, add ricotta, seasoning and nutmeg, mix well.

Lay out 4 pastry sheets and brush with butter. Place half the spinach mix along one sheet, cover with another sheet, roll into a long sausage and fold ends under. Carefully transfer to a buttered baking sheet, repeat with rest of spinach and filo.

Brush pastry and spinach rolls with butter, place in the oven and bake for 15 minutes. Reduce heat to Gas 3, 160°C, fan150°C, and cook for a further 15 minutes, until a light golden colour.

Remove and leave to rest for 5 minutes. Cut into 7cm (3in), slices and serve.

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  • Ingredients

  • 400g (13oz) frozen spinach, defrosted and with excess water squeezed out
  • 250g (8oz) ricotta cheese
  • freshly ground black pepper
  • tsp ground nutmeg
  • 1 x 170g (6oz) packet frozen filo pastry
  • 50g (2oz) butter, melted
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  • Calories
    335
    17%
  • Sugar
    3g
    3%
  • Fat
    17g
    24%
  • Saturates
    11g
    55%
  • Salt
    0.7g
    12%
of an adult's Reference Intake daily amount.
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