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Delicious spinach and ricotta filo roll
811
In FoodOn Sunday 11th Nov, 2018

Delicious spinach and ricotta filo roll

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Starts at 60 Writers

This is a perfectly light lunch option!

This delicious flaky roll is perfect if you’re looking for something a bit lighter that will fill you up for hours.

Using filo pastry is a healthier option than the classic puff pastry and it perfectly compliments the mouthwateringly creamy filling. Better still, the spinach mix is incredibly quick and easy to make.

You don’t have to worry about hanging around in the kitchen all day trying to perfect this dish, as it really only takes about half an hour to prep. Serve it up alongside a tasty garden salad if you’re looking for a refreshing lunch dish to whip up in no time at all!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large bunch spinach, trimmed, roughly shredded
  • 1 teaspoon finely grated lemon rind
  • 250g fresh ricotta
  • 1 egg, lightly beaten
  • 1 1/2 tablespoons chopped fresh dill leaves
  • 75g feta, crumbled
  • 12 sheets filo pastry
  • 60g butter, melted

Method

  1. Heat oil in large frying pan over medium-high heat. Add onion. Cook and stir for 3 minutes or until softened. Add garlic. Cook and stir for 1 minute or until aromatic. Add spinach. Cook and stir for 5 minutes or until wilted. Transfer mixture to a colander. Leave to cool.
  2. Preheat oven to 180C. Add cooled spinach mixture, lemon rind, ricotta, egg, dill and feta to a large bowl. Season well with salt and pepper.
  3. Place a sheet of filo on a clean, flat surface. Brush over with butter. Add another sheet of filo on top. Continue layering with remaining filo. Spoon spinach mixture along 1 long side of filo and leave a 3cm border. Fold in short ends.
  4. Carefully roll up filo to enclose filling. Transfer to a greased baking tray. Brush with butter. Season.
  5. Bake for 30 to 35 minutes or until pastry is golden and filling is heated through. Stand to cool for 5 minutes. Serve.
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