Crisp, flavourful and satisfying. These ricotta, olive and sun-dried tomato filo parcels are easy to make, fun for kids to help with and utterly delicious.
I created them as part of a new series of food on the go. Here’s how to make them.
Ingredients
- 280g (9.8 oz) (150g / 5.3oz drained) sun-dried tomatoes in oil, finely chopped
- 250g (8.8oz) ricotta
- 50g (1.76oz) parmesan
- 30g (1.05oz) black olives, chopped
- 7g (0.24oz) basil, de-stalked and chopped
- pinch of pepper
- Half of a 270g (9.52oz) pack of filo pastry sheets
Instructions
To make the filling, place the ricotta, sun-dried tomatoes, parmesan, olives, basil and a pinch of pepper in a bowl.
Mix well. Place in the fridge to chill.
Cut the filo pastry into 4cm wide strips. Filo dries out incredibly quickly, so keep the pastry under a damp tea-towel until you’re ready to use each strip.
Fold the end of the strip upwards as pictured, so that the pointed corner meets the edge of the strip and a triangle shape is formed.
Fold the triangle over and up to meet the opposite edge.
Open out the little pocket you have created and gently fill with your ricotta mix.
Fold the triangle upwards again, continuing until you reach the end of the strip.
You can use a little milk to help the pastry seal on the last couple of turns, if needed. Repeat until you’ve used up all of the filling. You should get 15-20 parcels, depending on size.
Brush each of your parcels with oil on all sides and place on a non-stick baking sheet.
Bake for 10-12 minutes until golden.
Enjoy hot or cold! They’re wonderful with salad, or as a warm side dish at dinner, or packed cold into lunchboxes and picnic hampers.
Print these olive parcels for later
Ricotta, olive and sun-dried tomato filo parcels
Ingredients
- 150 g (5.29 oz) sun-dried tomatoes finely chopped
- 250 g (8.82 oz) ricotta
- 50 g (1.76 oz) parmesan
- 30 g (1.06 oz) black olives chopped
- 7 g (0.25 oz) basil de-stalked and chopped
- pinch of pepper
- 135 g (4.76 oz) filo pastry sheets (half a standard pack)
Instructions
- To make the filling, place the ricotta, sun-dried tomatoes, parmesan, olives, basil and a pinch of pepper in a bowl.
- Mix well. Place in the fridge to chill.
- Cut the filo pastry into 4cm wide strips. Filo dries out incredibly quickly, so keep the pastry under a damp tea-towel until you’re ready to use each strip.
- Fold the end of the strip upwards as pictured, so that the pointed corner meets the edge of the strip and a triangle shape is formed.
- Fold the triangle over and up to meet the opposite edge.
- Open out the little pocket you have created and gently fill with your ricotta mix.
- Fold the triangle upwards again, continuing until you reach the end of the strip.
- You can use a little milk to help the pastry seal on the last couple of turns, if needed. Repeat until you’ve used up all of the filling. You should get 15-20 parcels, depending on size.
- Brush each of your parcels with oil on all sides and place on a non-stick baking sheet.
- Bake for 10-12 minutes until golden.
- Enjoy hot or cold! They’re wonderful with salad, or as a warm side dish at dinner, or packed cold into lunchboxes and picnic hampers.
Video
Nutrition
Will you be trying these olive and sun-dried tomato filo parcels at home?
Pin these ricotta, olive and sun-dried tomato filo parcels
More ideas for food on the go
For more ideas for food on the go, why not take a look at my lunches and quick-cook meals section? Here are some ideas to get you started.
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Kat (The Baking Explorer) says
The filling sounds yummy and they look perfectly crispy!
Emily Leary says
Thank you! These little parcels are so tasty – they’re wolfed down in no time in our house!
Dems Banjo says
Thanks Emily , this looks crispy and yummy! Thanks for sharing the recipe.
Emily Leary says
You’re welcome! Enjoy – they’re delicious!
Kelsey says
What a great snack or appetizer! I love the sun dried tomato flavors! My daughter would love to eat these with me too!
Emily Leary says
Thank you:) I hope you and your daughter love them as much as we do!
Heather says
Super cute and super creative. Love the step by step on how to make the parcel and such a flavorful filling. Great for tailgating and Game Day … or ANY day!!
Emily Leary says
Thank you! You’re right – they’re just about perfect for any day! Enjoy!
Nicole says
I live just abut anything in filo dough! These last ok great!
Emily Leary says
Thanks! I love using filo pastry and these little parcels are really yummy!
Vanessa Vickery says
These filo parcels are making me hungry!! They look so good!
Emily Leary says
Thank you! We all love them in our house. Let me know if you give them a go!
Ashley @ Big Flavors from a Tiny Kitchen says
This looks like perfect party food! I love how crispy the filo gets, and any time you add ricotta as part of a filling, you know it has to be tasty! YUM!
Emily Leary says
Thank you! I agree, these delicious little parcels are great for party food!
Kitty says
These would be great football party appetizers! Can you make these ahead and freeze them?
Emily Leary says
Yes that should work fine.
lauren says
Filo dough is so ridiculously good. All that crispy, flaky goodness! This is such a great appetizer/finger food for parties and looks pretty simple to prepare.
Emily Leary says
Thanks! They’re quick and easy to prepare and so tasty! I hope you give them a go!
Lorie says
Yummmm. I am obsessed with filo and just so happen to have almost everything necessary to make this!
Emily Leary says
Great! Let me know how they go – we love them in our house!
Sri Mallya says
What a lovely combination. Plus I love filo pastries. Can’t wait to try your recipe.
Emily Leary says
Great! These little parcels are so delicious! Enjoy!
Crystal says
Ok these look like a tasty snack.
Emily Leary says
They really are so delicious! They get wolfed down pretty speedily in our house!
Eileen Kelly says
Such a great appetizer and the flavors are awesome. They are easy to prepare and taste great.
Emily Leary says
Thank you! I’m so pleased to hear that you enjoyed them as much as we do in our house!
Renee Gardner says
Loving your filo method and all the process pictures. These look so tasty!
Emily Leary says
Thank you! I’m so pleased that you like the instruction pics! I hope you give them a go – they really are delicious!
Joanna says
I do love the combination of sun dried tomatoes and olives. It makes me think of Italy and at a Mediterranean climate. The ricotta is a perfect cheese to mix them with, as it has such a mild taste that does not overpower the other flavors.
Emily Leary says
Yes absolutely! Thanks so much for your comments – I really appreciate your input.
Rebecca | AAUBlog says
I love sun dried tomatoes! And i am a recent vegetarian, so extra recipes to try are always good with me, thank you for sharing
Emily Leary says
Oh, excellent – I hope you get a chance to try them!
Rhian westbury says
I love filo pastries, I’m doing a pie tomorrow so I night so I might do some of these as well x
Emily Leary says
Ooh lovely! Let me know if you do!
Hollie Burgess says
These look and sound stunning! Must try!
Emily Leary says
Thanks, Hollie!
Beth Owen says
Ah these look so delicious! Definitely something to save and try and make myself soon!
Emily Leary says
Thank you! I hope you enjoy them!