1 pack filo pastry
500g Fresh Ricotta Cheese
1 pack frozen spinach, thawed
2 eggs, lightly beaten
1 tbs dried basil
1 tsp nutmeg
1/4 cup grated cheese
1. Pre-heat oven to 190 degrees celsius
2. combine ricotta, spinach, eggs, basil, nutmeg and grated cheese in a large mixing bowl
3. layer several sheets of filo pastry, brushing lightly with oil between sheets
4. place desired amount of filling on filo sheets and fold into a parcel
5. repeat until filling or pastry has gone.
6. brush parcels lightly with oil and bake in oven for 20 minutes or until golden in colour.
Caitie LOVED making these! She could tip all the ingredients into the bowl and mush everything around with her fingers. She 'painted' the oil on the pastry and put big spoonfuls of mixture onto the pastry. She was then able to fold the pastry over (I had to seal it) an brush the parcels.
All in all, it was a better recipe to cook together than I thought it would be. I would have preferred to have used fresh spinach and basil but didn't have any on hand at the time but I always keep a couple of frozen packs of spinach in the freezer. Quick, easy and delicious! 9/10 for cooking with the kids!
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