Recipes
Filo Parcels with Ricotta, Spinach & Feta
(serve as canapés or with a salad for a meal)
Ingredients
- 6 large sheets of filo pastry, unrolled
- 250g tub of ricotta cheese
- 2 tubs of DipNation’s Spinach & Feta
- 50g butter
Method
Pre-heat oven to 200°C/Gas 6.
Mix the ricotta with the tubs of DipNation Spinach & Feta. Melt 50g butter and 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 12-15. Bake for 15-20 minutes.
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