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Photo of Ricotta and cherry filo snails by WW

Ricotta and cherry filo snails

Total Time
35 min
20 min
15 min
TIP: Fresh filo pastry from the chiller cabinets of the supermarket is easier to work with than frozen filo pastry. While you assemble the snails, cover any filo you are not using with a damp tea towel to stop it drying out.


Cherries, pitted, frozen

200 g, thawed

Low-fat ricotta cheese

cup(s), (160g) smooth

Granulated stevia sweetener

2 tsp

Orange rind

1 tbs, finely grated

Filo pastry

8 sheet(s)

Greek yoghurt, fruit flavoured, full-fat, added sugar

150 g, or cherry flavoured

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray 4 holes of a 6-hole (¾-cup/185ml capacity) muffin tin with oil.
  2. Drain cherries on paper towel. Coarsely chop. Combine ricotta, stevia and rind in a small bowl.
  3. Lightly spray 1 filo sheet with oil. Top with another filo sheet and lightly spray with oil. Place one-quarter of the ricotta mixture along 1 long edge of filo. Top with one-quarter of the cherries. Roll filo lengthways to enclose filling. Working quickly, coil filo into a snail shape and place in prepared tin hole. Repeat with remaining filo, ricotta mixture and cherries to make 3 more snails.
  4. Bake for 15–20 minutes or until golden and crisp. Serve immediately with yoghurt.