Ricotta & spinach filo bites
Ricotta & spinach filo bites takes about 1 hour and 18 minutes from beginning to end. This lacto ovo vegetarian recipe serves 60 and costs 23 cents per serving. One portion of this dish contains about 2g of protein, 5g of fat, and a total of 63 calories. It works well as a hor d'oeuvre. 118 people found this recipe to be scrumptious and satisfying. It is brought to you by BBC Good Food. Head to the store and pick up filo pastry, spring onion, frozen spinach, and a few other things to make it today. With a spoonacular score of 12%, this dish is rather bad. Spinach Ricotta Bites, Smoked Chicken and Spinach Filo Triangles, and Spinach And Pecan Filo Mini-tarts are very similar to this recipe.
Servings: 60
Preparation duration: 60 minutes
Cooking duration: 18 minutes
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
Equipment:
oven
baking sheet
frying pan
bowl
Cooking instruction summary:
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.
Step by step:
1. Heat oven to 200C/fan 180C/gas
2. Line two baking sheets with baking parchment.
3. Heat the oil in a pan, then cook the spring onions for 1-2 mins until softened.
4. Add the spinach and cook for a few mins more until any liquid has evaporated.
5. Remove from heat.
6. Pat the feta dry with kitchen paper, then crumble it finely into a large bowl.
7. Add the ricotta, dill and season with pepper. Taste, then add a little salt if needed.
8. Add the eggs and spinach mixture, then mix well.
9. 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.
10. Brush the 3 strips lightly with melted butter. Fold in half lengthwise so they are half the length, then brush again with butter.
11. 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.
12. 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.
13. Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.
Nutrition Information:
covered percent of daily need
