Ricotta And Spinach Filo Parcels Food

SPINACH RICOTTA PUFF PASTRY PARCELS

Steps:

• In a medium bowl mix up ricotta, egg, defrosted spinach, and a little bit nutmeg. Season with salt and freshly grated black pepper.
• Line a large baking sheet with parchment paper or a silicone baking mat.
• On a lightly floured surface, roll out one pastry sheet. Using a pizza cutter, cut one sheet into 6 long rectangles. Transfer the rectangles to the prepared baking sheet. Use a pastry brush and brush the whole rectangles with the egg wash. Spoon 2-3 Tablespoons of the ricotta-spinach mixture on one side of each rectangle. Fold the other side over the filling and line up the edges as best you can. Crimp the edges with a fork to seal shut. Use my photos below to help guide you.
• Repeat these steps with the 2nd puff pastry sheet so you have a total of 12 pastry parcels. Slice 2 slits in the tops for air vents. Brush the tops of the pastry parcels with egg wash. Chill the parcels in the fridge for 25 minutes or up to 1 day.
• During the last few minutes of chill time, preheat the oven to 375F (190C).
• Bake the pastry parcels for 30 minutes, or until the tops are golden brown. Remove the parcels from the oven and allow to cool until ready to handle.

RICOTTA & SPINACH FILO BITES

Steps:

• 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.

SPINACH & RICOTTA SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
• Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
• Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
• Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
• Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.

RICOTTA AND SPINACH FILO PARCELS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Add the spinach to the onion and cook until wilted. Cool, stir into the ricotta mix and season. Brush a pastry rectangle with the butter, cover with another and brush again. Put 1 tbsp of filling in a corner, fold into a triangle then fold twice more. Brush again. Repeat to make 12. Bake for 15-20 minutes. Serve 2-3 per person, with salad.

SPINACH AND RICOTTA FILO BASKETS

Steps:

• Heat the oil in a pan and gently fry the onion for 10min until softened. Add the garlic and cook for a further 1min. Set aside to cool.
• Meanwhile, wash the spinach and discard any large stalks. Put a large pan over a medium heat and add the spinach. Season. Cover and cook for 2-3min until wilted. Drain. When cool enough to handle, squeeze to remove any excess liquid.
• In a bowl, beat together the eggs, ricotta and milk. Chop the spinach and stir into the ricotta, along with the onion mixture and nutmeg.
• Preheat oven to 200ºC (180ºC fan) mark 6 and preheat a baking sheet. Lightly grease 10 holes of a 12-hole muffin tin. Unroll filo pastry and keep covered with a clean, damp tea towel. Cut the filo into 15cm (6in) squares - big enough to line the holes of the muffin tin with a bit of an overlap. Brush the squares with olive oil. Lay one square on top of another at a 45° angle so the points are offset. Then add a third square, offsetting the points to fall between those of the first two squares so you end up with a star shape. Push the layered squares into one of the muffin-tin holes. Repeat with the remaining filo to make 10 baskets. Brush edges with oil.
• Mix together the pine nuts, Parmesan and parsley. Divide the ricotta mixture among the filo baskets and top with the pine nut mixture. Bake in the muffin tin on the preheated baking sheet for 7-8min until golden. Gently remove the baskets from the muffin tin and cook directly on the baking sheet for a further 5min to crisp up the bases. To serve: if frozen, thaw overnight in the fridge. Preheat the oven to 200ºC (180ºC fan) mark 6 and warm the filo baskets on a preheated baking sheet for 5min until crisp.

CHEESY SPINACH PARCELS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
• Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 mins. Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
• Mix walnut oil with butter. Brush a thin coating on a piece of pastry. Place another piece on top with corners at a different angle, brush with the butter and repeat with one more piece. Place a spoonful of spinach mix in the centre, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, then transfer to a greased baking tray. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.