Alive and Cooking

Spinach and Ricotta Filo Pastries

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300g baby spinach
6 small spring onions, finely chopped
1 clove of garlic, finely chopped
½ bunch of basil
150g smooth ricotta
Pinch of mixed spice
100g filo pastry(defrosted)
50g melted butter


1. Blanche, drain and squeeze the spinach.

2. Once the spinach is cooked and cooled, chop fairly fine and place in a mixing bowl.

3. Add the garlic and spring onion, basil, followed by the mixed spice and ricotta and combine well.

4. 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), then cut into 7 cm strips place a spoonful of spinach mix on one end and fold over at 45 degrees, repeat this process along the sheet and you will end up with a triangle.

5. Bake in an oven set at 200 degrees for 15- 20 minutes.

Spinach and Ricotta Filo Pastries