Ricotta and spinach scroll
10
Points®
Total time: 1 hr • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Every tasty 'coil' of this amazing pie is wrapped in filo pastry so you get crunch with every munch!
Ingredients
Olive oil
2 tsp
Brown onion
1 small, finely chopped
Garlic
1 clove(s), crushed
English spinach
1 bunch(es), washed, shredded
Reduced-fat ricotta cheese
300 g
Reduced fat feta cheese
100 g, crumbled
Dried breadcrumbs
15 g, made from stale white bread
Egg(s)
1 medium, lightly beaten
Fresh dill
2 tbs, finely chopped
Fresh mint
2 tbs, finely chopped
Fresh lemon rind
2 tsp, finely grated
Filo pastry
9 sheet(s)
Reduced fat oil spread
2 tbs
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add spinach and cook, stirring, for 2 minutes or until wilted.
2
Transfer spinach mixture to a large bowl. Set aside to cool for 15 minutes. Add ricotta, feta, breadcrumbs, egg, dill, mint and rind to bowl and mix to combine.
3
Lightly brush 1 sheet of filo with spread. Top with another sheet of filo and brush with a little more spread. Top with another sheet and cut stack in half lengthways. Repeat with remaining filo and spread to make 6 filo stacks.
4
Working quickly, spread one-sixth of the spinach mixture evenly along 1 long edge of each stack. Roll filo to enclose filling and form a long cigar shape. Flatten ends to seal and brush with remaining spread. Join rolls together on prepared tray to make a coil shape, securing the ends with a toothpick to hold in place. Bake for 20–25 minutes or until golden and crisp. Serve.
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