This recipe features the winning combination of spinach and ricotta.
Prep Time : 0:30 | Cook Time : 0:45 | Total Time : 1:15 | Serving : 6 person.
Ingredients
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1 tablespoon olive oil
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1 medium brown onion, finely chopped
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2 garlic cloves, crushed
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1 large bunch English spinach, trimmed, roughly shredded
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1 teaspoon finely grated lemon rind
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250g fresh ricotta
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1 egg, lightly beaten
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1 1/2 tablespoons chopped fresh dill leaves
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75g feta, crumbled
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12 sheets filo pastry
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60g butter, melted
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Salad, to serve
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Lemon wedges, to serve
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Salt, to season
Method
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Step 1
Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add spinach. Cook, stirring, for 5 minutes or until wilted. Transfer to a colander. Set aside to cool.
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Step 2
Preheat oven to 180C/160C fan-forced. Combine cooled spinach mixture, lemon rind, ricotta, egg, dill and fetta in a bowl. Season with salt and pepper.
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Step 3
Place 1 sheet of filo on a flat surface. Brush with butter. Top with another sheet of filo. Repeat layering with remaining filo. Spoon spinach mixture along 1 long side of filo, leaving a 3cm border. Fold in short ends. Roll up filo to enclose filling. Transfer to a baking tray. Brush with butter. Season.
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Step 4
Bake for 30 to 35 minutes or until pastry is golden and filling is heated through. Stand for 5 minutes. Serve with salad and lemon.