These make a great afternon snack for the kids!


  • 6 sheets filo pastry

  • 40g butter, melted

  • 250g frozen spinach, thawed

  • 500g ricotta

  • 2 eggs

  • ? cup (25g) finely grated parmesan cheese

  • ¼ cup finely chopped mint leaves

  • sea salt and cracked black pepper

  • 75g feta, roughly chopped


  • 1.

    Preheat oven to 180°C (350°F).

  • 2.

    Brush each filo sheet with butter and place one on top of the other.

  • 3.

    Cut the stack of pastry sheets in half so you have 2 rectangles and place on baking trays lined with non-stick baking paper.

  • 4.

    Squeeze the excess liquid from the spinach and place in a bowl with the ricotta, eggs, parmesan, mint, salt and pepper and mix to combine.

  • 5.

    Divide the filling between the two pastries leaving a 5cm border.

  • 6.

    Fold over the pastry edges to form a border.

  • 7.

    Sprinkle the filling with feta.

  • 8.

    Bake for 35 minutes or until pastry is golden and filling has set.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 5069kj
  • Fat Total 356g
  • Saturated Fat 118g
  • Protein 118g
  • Carbohydrate 353g
  • Sugar 9g
  • Sodium 3338mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
Really love your recipes, ,
Posted by VivianReport
So easy and delicious