Spinach & Ricotta Filo Wheels

 

 

 

 

 

 

 

Spinach & Ricotta Filo Wheels

Makes: 6

Spinach & Feta Filo Wheels

Ingredients:

  • 250g frozen spinach, defrosted
  • 250g ricotta cheese
  • 1 cup mashed potato
  • 1 tablespoon minced garlic
  • 3/4 cup grated cheese
  • 1 teaspoon onion salt
  • 12 sheets filo pastry

 

Method:

  • Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
  • Place all ingredients, except the filo pastry into a bowl and combine very well, separate into 6 even portions
  • Lay 2 sheets of filo pastry out flat on a clean bench, about 4cm in from the long edge of the pastry spread one portion of the mixture in a sausage shape the entire length, fold the 4cm over the log and then roll the entire length to form a long sausage. Stop just before you get to the end and brush with some melted butter then continue to seal the long sausage.
  • Starting one end of the sausage roll the sausage to create the wheel , place the wheel on the baking tray and repeat for the 5 other wheels, use a pastry brush with melted butter where the wheel stops.
  • Brush the tops with melted butter and then bake in the oven for 30-35 minutes until golden brown.

 

Recipes:

  • Store in air tight container for a maximum of 2 days
  • This recipe is freezer friendly

C4K Kitchen Title Bar

 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.