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Ricotta and spinach pillows
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Prep Time:
55 minutes
Cook Time:
23 minutes
Total Time:
78 minutes
Prepare a delicious make-ahead snack to satisfy hunger anytime from the freezer!
Ingredients:
  • 4.60 gm olive oil
  • 1/2 small brown onion, finely chopped
  • 125.00 ml firmly packed baby spinach
  • 158.40 gm fresh reduced-fat ricotta cheese
  • 2 tsp pine nuts, toasted, chopped
  • 20.00 ml finely grated Parmesan cheese
  • 6 sheets filo pastry
  • Olive oil cooking spray
Instructions:
  • In a frying pan over medium heat, sauté onion in oil for 3 minutes until softened. Add spinach and cook for 1 minute until wilted. Transfer to a bowl and let cool for 30 minutes. Roughly chop.
  • Preheat the oven to 180°C/160°C fan-forced and grease a large baking tray. Mix together spinach mixture, ricotta, pine nuts, and parmesan in a bowl until well combined.
  • Lay 1 pastry sheet on a flat surface and lightly spray with oil. Place another pastry sheet on top. Cut the layered pastry in half lengthways, then cut each half crossways to yield 4 pieces. Cover the unused pastry with a damp tea towel to keep it fresh.
  • Position the short end of the pastry piece closest to you. Spoon 1 tablespoon of spinach mixture onto the pastry piece, 4cm away from the edge. Fold one long side towards the center to cover the spinach mixture. Repeat with the other long side. Fold the end nearest to you over the spinach mixture, then continue folding to create a rectangular parcel. Place the parcel on the prepared tray with the seam-side down. Repeat this process with the remaining pastry, oil, and spinach mixture to make a total of 12 parcels. If you plan to freeze them, refer to the note.
  • Lightly coat the pillow tops with oil for a golden and crisp finish. Bake for 15-20 minutes until perfect. Serve and enjoy!

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