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Ricotta and spinach pillows

  • 0:55 Prep
  • 0:23 Cook
  • Makes 12


  • 1 teaspoon olive oil
  • 1/2 small brown onion, finely chopped
  • 1/2 cup firmly packed baby spinach
  • 2/3 cup fresh reduced-fat ricotta cheese
  • 2 teaspoons pine nuts, toasted, chopped
  • 1 tablespoon finely grated Parmesan cheese
  • 6 sheets filo pastry
  • Olive oil cooking spray


  • 1
    Heat oil in a frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add spinach. Cook, stirring, for 1 minute or until spinach has wilted. Transfer to a bowl. Set aside for 30 minutes to cool. Roughly chop.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Grease a large baking tray. Place spinach mixture, ricotta, pine nuts and parmesan in a bowl. Stir to combine.
  • 3
    Place 1 pastry sheet on a flat surface. Lightly spray with oil. Top with 1 pastry sheet. Cut pastry in half lengthways. Cut each half crossways to make 4 pieces in total. Cover remaining pastry with a damp tea towel so it doesn’t dry out.
  • 4
    With 1 short end facing you, spoon 1 tablespoon of spinach mixture onto 1 pastry piece, 4cm from edge. Fold 1 long side into centre to cover spinach mixture. Repeat with remaining long side. Fold end closest to you over spinach mixture. Continue folding to form a rectangular parcel. Place, seam-side down, on prepared tray. Repeat with remaining pastry, oil, and spinach mixture to make 12 parcels (if freezing, see note).
  • 5
    Spray pillow tops with oil. Bake for 15 to 20 minutes or until golden and crisp. Serve.

Source: taste.com.au


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