Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 1 slice multigrain bread, torn
- 450grams Macro Organic frozen chopped spinach, thawed, excess liquid squeezed
- 1/2 tub Woolworths light smooth ricotta 375g
- 1 clove garlic, crushed
- 1 spring onion, finely chopped
- 8 sheets filo pastry
- extra virgin olive oil cooking spray
- 2teaspoons sesame seeds
- 1 lemon, cut into wedges
Nutrition per serving
491kJ / 117Cal
491 Kilojoules or 117 Calories
6% of daily energy intake*
Protein
5.8grams
Fat
3.8grams
Carbs
15.8grams
Sugars
2.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The special alchemy only spinach and ricotta can provide shines from a simple medium of finger-friendly filo in a snack fit for tiny hands.
Instruction tip
Cooking tip:Bulk out the cigar filling with lentils or other canned legumes.
Method
Step 1 of 3
Line a 5L air-fryer basket with baking paper. Process bread to make fine crumbs. Combine crumbs, spinach, ricotta, garlic and onion in a large bowl.
Step 2 of 3
To make each cigar, place 1 filo sheet on a clean work surface. Fold in half, then in half again to form a 13x20cm rectangle. Spoon 2 tbs spinach mixture evenly along the shortest edge closest, leaving a 2cm edge at each end. Fold pastry over, then fold in ends and roll up to form a 8cm-long log. Repeat with remaining sheets and spinach mixture to make 8 logs in total. Spray tops with oil. Sprinkle with sesame seeds.
Step 3 of 3
Place logs, seam-side down, in basket and cook in 2 batches at 200°C for 6-7 minutes or until cooked and golden-brown. Serve with lemon wedges.
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