Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pastry with Spinach and Ricotta Filling
- Ingredients
- 250 grams Filo dough
- 400 grams Spinach
- Sage
- 1 garlic clove
- 250 grams Ricotta cheese
- 40 grams freshly grated Parmesan
- olive oil
- salt (and)
- freshly ground peppers
Preheat the convection oven to 180°C (approximately 350°F). Spread out 3 layers of filo pastry and brush each with some olive oil. Arrange sage leaves on the first layer of dough and stack the other 2 dough sheets on top. Cut into squares about 12 x 12 cm (approximately 5 x 5 inches).
For the filling, rinse the spinach, trim and blanch in boiling salted water. Rinse in cold water, drain, squeeze out the excess water and chop coarsely. Peel the garlic, chop finely and mix with the ricotta, Parmesan and spinach. Season with salt and pepper.
Place 1-2 tablespoons of filling on the lower third of each filo square. Brush the edges with oil. Fold in the sides and roll up around the filling. Place with the seam down on a baking sheet lined with parchment paper. Brush the rolls with olive oil and bake until golden brown, about 15-20 minutes. Arrange on plates and serve.
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |