Olive and sun-dried tomato filo parcels

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

Print Recipe

4.93 from 13 votes

Ricotta, olive and sun-dried tomato filo parcels

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.

Prep Time20 mins

Cook Time10 mins

Total Time32 mins

Course: Lunch and quick cook meals

Cuisine: Italian

Keyword: food on the go, lunch, pastry

Servings: 20 parcels

Calories: 73kcal

Author: Emily Leary

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

Serving: 31g | Calories: 73kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 125mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

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.

Apple and granola puff parcels

Gorgeous flaky parcels filled with apples, cinnamon, sugar and a surprising ingredient: fruit and nut granola!

Get the recipe

Apple muffins with strawberries

These no junk muffins are delicious! Sweetened with apples and a dash of maple syrup and easy on the saturated fat in favour of oil, they’re a healthy alternative to the average muffin, making them perfect for kids.

Get the recipe

Blackberry and apple parcels (from the Little Dish Family Cookbook)

These little puff pastry parcels, filled with apples and blackberries are perfect for an afternoon cooking with kids.

Get the recipe

Yogurty breakfast muffins for kids

Yogurty, oaty breakfast muffins, enriched with mixed spice, fruit and nuts, topped with summer fruits and baked to perfection.

Get the recipe

Playing card tea party sandwiches

Jam and chocolate spread on fluffy, soft white bread is always a winning treat, right? And these wicked sandwiches are even more fun when decorated like playing cards and served as part of a Mad Hatter themed tea party, packed lunch or picnic spread.

Get the recipe

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!

It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.