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Serves: 6

Spinach & Ricotta Filo Parcels

  • Prep Time

    15 min.

  • Cooking Time

    15 - 20 min.

  • Method

    Indirect

  • Prep Time

    15 min.

  • Cooking Time

    15 - 20 min.

  • Method

    Indirect

Ingredients

Spinachand Feta 346X318
  • 2 onions, finely chopped
  • 1 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • ¼ tsp ground cumin
  • 675g fresh baby leaf
  • 115g ricotta cheese
  • Salt and freshly ground black pepper
  • 150g filo pastry
  • Butter, melted, for brushing

Instructions

    In the kitchen:

  • 01 Gently fry the onion and garlic in the olive oil for about 10 minutes, or until soft and golden. Mix in the cumin and fry for a further 4 minutes then tip into a mixing bowl.
  • 02 Drop a third of the spinach into a large pan of boiling unsalted water. Cook for a minute, then fish out with a slotted spoon and drain in a colander. Return the water to the boil and repeat the process until all the spinach is cooked. Once cool, squeeze dry, before patting dry on kitchen paper and chopping roughly. Mix into the sautéed onion with the ricotta and season to taste.
  • 03 Cut the filo pastry into 15 cm squares. Brush one sheet with butter, place another sheet on top and repeat until you have three sheets of filo.
  • 04 Place a third of the mixture into the centre and carefully bring the filo to meet in the middle. Pinch the filo together to create a parcel. Repeat for the remaining two parcels.
  • 05 Brush the outside with melted butter and place onto a vegetable basket.
  • At the barbecue:

  • 01 Bake (in-direct method) at a medium, heat for 15-20 minutes.

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