- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 57
- Fat Content: 4g
- Saturated Fat Content: 2g
- Carbohydrate Content: 3g
- Sugar Content: 0g
- Fiber Content: 0g
- Protein Content: 2g
- Sodium Content: 0.3g
Ricotta & spinach filo bites
- olive-oil - 2 tbsp olive oil
- spring-onion - 1 bunch spring onion, finely chopped
- spinach - 200g frozen leaf spinach, thawed, well-drained and finely chopped
- feta-cheese - 200g pack feta cheese, drained
- ricotta - 250g tub ricotta
- dill - 1 tbsp chopped dill
- egg - 2 eggs, lightly beaten
- filo-pastry - 20 sheets filo pastry
- butter - 175g butter, melted, for brushing
- 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.
Low-carb snack recipe for 4 – 8 people, takes only 18 mins; recipe has olive oil, spring onion, spinach, feta cheese, ricotta, dill, egg, filo pastry and butter.