Rice, Cheese and Spinach in Filo Pastry Recipes

Ingredients :

250g fresh spinach or 250g frozen chopped spinach

2 tbsp water

4 spring onions, chopped

125g ricotta cheese

185g cooked brown rice

2 tbsp lemon juice

pinch of grated nutmeg

12 sheets filo pastry

2 tbsp skimmed milk

1. Using fresh spinach : Wash very thoroughly under cold, running water - do not dry.
2. Chop roughly.
3. Place wet, chopped spinach in a large saucepan.
4. Cover and cook over high heat until tender, about 10 minutes.
5. Remove spinach from saucepan and drain well.
6. Using frozen spinach : Place frozen spinach in a saucepan.
7. Cover and thaw over gently heat; stir occasionally to break up any frozen lumps.
8. When thawed, remove spinach from saucepan, drain well.
9. Heat the water in a saucepan, add the spring onions and cook until softened.
10. Combine the onions with the spinach, cheese, rice, lemon juice and nutmeg.
11. Blend well.
12. Fold a sheet of filo pastry in half, widthwise.
13. Brush lightly with milk.
14. Repeat with another 2 sheets of filo, stacking them on top of the first and brushing with milk between each sheet.
15. You now have 6 layers of pastry.
16. Place a quarter of the filling along the edge of the pastry and roll up to encase the filling.
17. Lift and tuck in the ends of the pastry before the last roll.
18. This makes a neat parcel.
19. Place seal side down, on a lightly greased baking sheet.
20. Repeat steps 4 to 7 to make 4 rolls.
21. Brush each roll with milk.
22. Bake in a preheated oven for 15 minutes, or until pastry is crisp and golden.

Spoon over hot Neapolitan Sauce or Low fat Cheese Sauce to make a delightful meal.

Serves 4

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