Spinach & ricotta spiral filo pies
Please log in to save or rate.
Time to make:
25 mins (Hands-on time: 10 mins, Cooking time: 15 mins)
$3.90 per serve
(at time of publication)
Full ingredients list:
500g frozen chopped spinach, thawed, drained of excess liquid
350g reduced-fat smooth ricotta
1 cup grated reduced-fat mozzarella
2 egg whites, lightly whisked
2 shallots, chopped
1 tablespoon chopped dill
2 teaspoons crushed garlic
18 sheets filo pastry
1 tablespoon fennel seeds
6 cups garden salad, to serve
Nutritional information (per serve)
Instructions and steps:
1 Preheat the oven to 200°C. Line two large baking trays with baking paper. Combine spinach, ricotta, mozzarella, egg whites, shallots, dill and garlic in a bowl. Season with cracked black pepper.
2 For each coil, stack 3 sheets of pastry on clean work surface, spraying lightly between each filo sheet with olive oil. Shape one-sixth of the spinach mixture along one long edge of pastry stack. Using pastry as a guide, roll up into a long log enclosing spinach. Starting at one end of log, shape log into a coil. Spray with oil. Place on prepared trays. Repeat with remaining spinach mixture and the pastry to make six coils in total.
3 Spray top of pastry with oil and sprinkle with fennel seeds. Bake for 15 minutes, or until golden brown and crisp. Serve filo pies with salad.
You can make these coils in a pie maker. Preheat pie maker and cook coils in batches for 5 minutes each side, or until golden brown and crisp
About this recipe
First published: January 2020