Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 500grams fresh low-fat ricotta
- 500grams frozen chopped spinach, thawed, squeezed
- 1/2 cup dried breadcrumbs
- 1 free range egg, lightly beaten
- 2 cloves garlic, crushed
- 16 sheets filo pastry
- 2teaspoons Woolworths fennel seeds
- 160grams Mix-a-Mato® tomatoes, halved
- 1 lemon, cut into wedges, to serve
- 5milliliter extra virgin olive oil cooking spray
Description
A crisp, flaky pastry swirl with a delicious filling of spinach and ricotta, this simple filo coil recipe will make even the fussiest eaters enjoy spinach.
Instruction tip
Cooking tip:Don’t overfill as the pastry will break when shaping log into a coil.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Combine ricotta, spinach, breadcrumbs, egg and garlic in a bowl.
Step 2 of 4
Stack 4 sheets of filo pastry on a clean work surface, spraying each sheet with oil. Spoon ¼ of the spinach mixture evenly along one long edge. Roll up to form a log. Starting at one end, shape log into a coil. Repeat process to make 4 coils in total.
Step 3 of 4
Place coils, 2cm apart, on prepared tray. Spray with oil. Sprinkle with fennel seeds.
Step 4 of 4
Bake coils for 15 minutes or until crisp and golden brown. Serve with tomatoes and lemon wedges.
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