|
Ingredients
300g baby spinach
6 small spring onions, finely chopped
1 clove of garlic, finely chopped
½ bunch of parsley, chopped fine
150g smooth ricotta
Pinch of mixed spice
100g filo pastry (defrosted)
50g melted butter
200g grated cheddar
Method
Blanche, drain and squeeze the spinach.
Once the spinach is cooked and cooled, chop fairly fine and place in a mixing bowl.
Add the garlic and spring onion, parsley, followed by the mixed spice and ricotta and combine well.
Lay down one sheet of filo pastry and brush with melted butter, lay another sheet on top and brush with butter, repeat with a third sheet. Cut this pastry in half and fold over to double thickness (ie: 6 layers in total), place a spoonful of spinach mix on one end and roll into a tube, place 2 into an oven proof serving dish and sprinkle with grated cheddar
Bake in an oven set at 200 degrees for 15- 20 minutes.
|
