- 100g baby spinach leaves, roughly torn
- 1 spring onion, sliced
- 50g feta cheese, crumbled
- 50g ricotta cheese
- 1 egg, lightly beaten
- Pinch of ground nutmeg
- 2 sheets filo pastry
- 1 tablespoon butter, melted
Preheat oven to 180°C. Line a baking tray with baking paper.
Combine baby spinach, spring onion, cheeses, egg and nutmeg in a medium bowl.
Lay out sheets of filo pastry and brush lightly with the melted butter and fold the pastry in half and in half again. Brush edges with more butter.
Spoon the spinach and cheese mixture into the centre of each pastry square and gather the edges to make a parcel. Place onto prepared tray and brush with remaining butter and bake for 15 – 20 minutes or until golden brown and flaky.
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