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Spinach and ricotta filo roll
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious spinach and ricotta duo in this recipe.
Ingredients:
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large bunch English spinach, trimmed, roughly shredded
  • 1 tsp finely grated lemon rind
  • 250g fresh ricotta
  • 1 egg, lightly beaten
  • 30.00 ml chopped fresh dill leaves
  • 75g feta, crumbled
  • 12 sheets filo pastry
  • 60g butter, melted
  • Lemon wedges, to serve
  • Salt, to season
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Add spinach and cook for 5 minutes until wilted. Drain in a colander and let cool.
  • Preheat your oven to 180C/160C fan-forced. Mix the cooled spinach mixture with lemon rind, ricotta, egg, dill, and feta in a bowl. Season the mixture with salt and pepper.
  • Lay down one sheet of filo on a flat surface and brush it with butter. Add another sheet of filo on top and continue layering with the remaining filo sheets. Spread the spinach mixture along one long side of the filo, leaving a 3cm border. Fold in the short ends, then roll up the filo to seal the filling inside. Place the roll on a baking tray, brush the top with butter, and season it.
  • Bake until pastry is golden and filling is heated through, about 30-35 minutes. Let it rest for 5 minutes before serving with a side of salad and lemon.

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