A Mummy Too

Food and lifestyle for busy parents

Olive and sun-dried tomato filo parcels

Published on 20 August, 2018 by 38 Comments

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Olive and sun-dried tomato filo parcels, served ready to enjoy

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 I’m releasing in collaboration with my talented friend, Helen from Fuss Free Flavours.

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.

Preparing the filling for the olive and sun-dried tomato filo parcels with ricotta

Combine the olive and sun-dried tomato filling ingredients in a bowl

Mix well. Place in the fridge to chill.

Mix together to create the filling for your olive and sun-dried tomato filo parcels

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.

Lay out strips of filo pastry to create your parcels

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.

How to fold your filo pastry to create parcels

Fold the triangle over and up to meet the opposite edge.

How to create filo pastry parcels

Open out the little pocket you have created and gently fill with your ricotta mix.

Fill the filo pastry triangle pocket with your ricotta, olive and sun-dried tomato filling

Fold the triangle upwards again, continuing until you reach the end of the strip.

Finishing the olive and sun-dried tomato filo parcels

How to create olive and sun-dried tomato filo parcels

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.

Your finished olive and sun-dried tomato filo parcels

Brush each of your parcels with oil on all sides and place on a non-stick baking sheet.

Brush your olive and sun-dried tomato filo parcels with oil and place on a baking tray

Bake for 10-12 minutes until golden.

Freshly baked olive and sun-dried tomato filo parcels

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.

These olive and sun-dried tomato filo parcels taste delicious hot or cold, served with a salad

If you’d like to print this recipe to try later, just click PRINT on the recipe card below.

Ricotta, olive and sun-dried tomato filo parcels

Course: Lunch and quick cook meals
Keyword: food on the go, lunch, pastry
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 32 minutes
Servings: 20 parcels
Calories: 73 kcal
Author: Emily Leary

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.

Print

Ingredients

  • 150 g sun-dried tomatoes finely chopped
  • 250 g ricotta
  • 50 g parmesan
  • 30 g black olives chopped
  • 7 g basil de-stalked and chopped
  • pinch of pepper
  • 135 g filo pastry sheets (half a standard pack)
Metric - Ounces

Instructions

  1. To make the filling, place the ricotta, sun-dried tomatoes, parmesan, olives, basil and a pinch of pepper in a bowl.
  2. Mix well. Place in the fridge to chill.
  3. 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.
  4. 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.
  5. Fold the triangle over and up to meet the opposite edge.
  6. Open out the little pocket you have created and gently fill with your ricotta mix.
  7. Fold the triangle upwards again, continuing until you reach the end of the strip.
  8. 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.
  9. Brush each of your parcels with oil on all sides and place on a non-stick baking sheet.
  10. Bake for 10-12 minutes until golden.
  11. 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.

Will you be trying these olive and sun-dried tomato filo parcels at home?

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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.

For more ideas for food on the go, why not take a look at my lunches and quick-cook meals section?

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Comments

  4. 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!!

    Reply

  9. 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.

    Reply

  15. 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.

    Reply