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.

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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.

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My debut cookbook, Get Your Kids To Eat Anything is available now.

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.