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
Servings: 20 parcels
- 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)
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.
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