Best Ricotta Spinach Filo Bites Recipes

SPINACH RICOTTA BITES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.3. Add the garlic and cook an additional minute then set aside to cool.4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.6. Pour the mixture into greased mini muffin cups.7. Bake for 20-25 minutes or until the filling is set and golden on top. If necessary use a sharp knife to cut around sides of bites to release.

RICOTTA AND SPINACH FILO PARCELS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Add the spinach to the onion and cook until wilted. Cool, stir into the ricotta mix and season. Brush a pastry rectangle with the butter, cover with another and brush again. Put 1 tbsp of filling in a corner, fold into a triangle then fold twice more. Brush again. Repeat to make 12. Bake for 15-20 minutes. Serve 2-3 per person, with salad.

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

ITALIAN SPINACH AND RICOTTA PIE

Steps:

• Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
• Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
• Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
• Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
• Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
• Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
• Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
• Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.