Spinach & Ricotta Filo Pastry Hors d’oeuvre

10th May 2017


Take this list with you to any of our 8 supermarkets:
  • 1
    Readymade Filo Pastry
  • 450 Grams
    Fresh Spinach
  • 450 Grams
  • 2
  • 4 Tablespoons
    Parmesan, grated
  • 2 Cloves
  • 1 Pinch
  • Salt and Pepper
  • Olive Oil


  1. In a large pan, fry the spinach in olive oil and garlic. Once done, let it cool and chop finely. In a mixing bowl, combine chopped spinach, ricotta, 1 egg and the parmesan. Season with the nutmeg, salt and pepper.

  2. On a floured surface, roll out the pastry and cut it into 10cm squares. Place a spoonful of the spinach mixture in the middle of the each square. Fold the edges of the pastry over the filling.

  3. Brush the margins with egg wash (1egg mixed with 2 tbsp water) and bake for about 20 minutes in a preheated oven at 180.