Spinach and ricotta flutes

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By MLE2015

0

Ingredients

  • splash olive oil

  • 1 zest of lemon

  • 1/2 tsp nutmeg to brush the filo pastry sheets

  • 30g (to brush the filo pastry sheets)

  • 100g crumbled feta

  • 120g ricotta

  • 150g pre-washed baby spinach

  • 4 large sheets of filo pastry each sheet 480mm x 255mm

Method

  1. Gather your ingredients to make the tastiest flutes of the planet.
  2. Pre-heat the oven 180° (350° F).
  3. Wilt the spinach - Heat a non-stick frying pan very hot. Cook the 150 grams of spinach for 1-3 minutes, shaking it frequently. It is important that the spinach doesn’t release its water. If that happens, drain it and squeeze out as much as possible. Excess moisture will make the filo pastry go soggy. Cooked spinach reduces considerably.
  4. Cover a baking tray with a piece of baking sheet.
  5. Mix the wilted spinach with the 120 grams of ricotta in a bowl. Break up the spinach as you mix it.
  6. Add the 100 crumbled of feta, 30 grams of Parmesan cheese, lemon zest of one lemon and ½ teaspoon of nutmeg to the mixture. You can use grounded nutmeg if you prefer. Mix well.
  7. Cut the 7 filo sheets in half to make 14 sheets. You have to handle them carefully. It is delicate, it breaks easily, and you have to use it immediately otherwise it will dry out.
  8. Put one tablespoon of the mixture on the bottom of one filo sheet. Spread it alongside evenly.
  9. Roll the filo sheet from the corners to make a flute. Make sure the mixture is evenly spread, pushing it with your fingers if necessary. Put them on the prepared baking tray. Repeat this process until you use all the sheets.
  10. Brush with olive oil all around each of the flutes.
  11. Put the tray in the oven and bake them for 15 minutes or until they look crispy: keep a close eye so they don’t burn. Cut them in half.
  12. Enjoy them in the garden if you can – they make crumbs! Serve them with lemon juice or with Cristy’s easiest fresh-tomato dip sauce.

Additional Information

  • Kids can help

  • Can Freeze

  • spinach

  • pastry

  • Summer

  • Spring

  • Autumn

  • Vegetarian

  • Kids party

  • Make Ahead

This recipe has not been rated.

Rate this recipe

Your comments