Long Filo Pastry with Ricotta

Nadia KornazovaNadia Kornazova
Long Filo Pastry with Ricotta
Image: Ivi Vacca
1 / 2
Preparation10 min.
Cook20 min.
Тotal30 min.
"The moment we saw the long ricotta filo pastries, we knew what tomorrows breakfast would be"


  • filo pastry - 5 sheets
  • ricotta - 150 g
  • baby spinach - 100 g or parsley
  • parmesan - 3 tbsp.
  • olive oil - 5 tbsp. (extra virgin)
  • water - 1/2 cup
  • sesame - by taste

How to cook

These delicious long filo pastries are perfect for an aperitif or to start off dinner with friends!

Prepare the filling by stewing the baby spinach in a non-stick pan with a drizzle of butter for 5 minutes until they soften. Allow them to cool completely before chopping them with a knife and adding them to the ricotta with the cheese, salt and black pepper. Mix everything well and set it aside. If you're using parsley, just cut it and add it to the mixture.

Cut each sheet into 2 parts so that you get 2 sheets. Coat the surface of the sheet with olive oil, mixed with water.

Place a spoonful of the filling at the bottom of the sheet, close the side edges, moisten them again with the mixture of olive oil and water and wrap the dough roll to the end.

Place the spinach pastries on a baking tray covered with baking paper and before baking them, spread the mixture of olive oil and water on them and sprinkle the sesame seeds on them.

Bake the long ricotta pastries in a preheated oven at 356°F (180°C) for about 10 minutes, until they're golden brown on both sides.

Remove them from the oven and serve them once they cool down.



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