Spinach and ricotta filo slices recipe

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

Heat oven to Gas Mark 4, 180°C, fan 160°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 Mark 3, 160°C, fan 150°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.

  • 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
  • Energy 1465kj 351kcal 18%
  • Fat 20g 28%
  • Saturates 11g 55%
  • Sugars 4g 4%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 31g Protein 12.7g Fibre 3.5g


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