Spinach, Mushroom and Ricotta Filo Roll

Well Monday is here again and yes you guessed it we are meat free again today! My meat loving husband pointed out that we were meat free nearly all last week. Not sure how that happened but as a result he took over cooking duties on the weekend which was a real treat especially as I’ve had a horrid sore throat and seem to have lost my voice. Thanks hubby!

It was the AGM at Freddie’s preschool so I needed a dish I could assemble while the children were having their nap and pop in the oven while they were in the bath so I could gobble it down and race out the door in time for the start of the meeting. I had intended to make filo parcels but with the vacuuming, washing and cleaning the bathroom there really wasn’t time to be fiddling about with parcels so I settled on a roll instead and it actually worked out really well. It only took me about 15 minutes tops to prepare but was so yummy nobody would have guessed it. The mushrooms in the filling make for a rich and meaty texture that makes it a very satisfying dish which was enjoyed by all.

Spinach, Mushroom and Ricotta Filo Log2014 02 26_1210
Makes: 4 portions
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients
150g Ricotta
50g Fetta cut into small chunks
250g Frozen Spinach (1 packet)
1 egg
150g finely chopped mushrooms
10 sheets Filo pastry
Spray Olive Oil and butter
Salt and pepper to season

Method
Finely chop your mushrooms and saute in a lightly greased pan. I used olive oil but you could always use butter if you prefer. Make sure they are finely chopped as you want them well mixed throughout your filling.

Meanwhile cook the spinach in a little water. Once cooked squeeze all the water out of the spinach using a sieve.

Place the ricotta, fetta and egg in a bowl and combine. Add the mushrooms and spinach to the cheese and mix through and season to taste with salt and pepper.

Line a baking tray with greaseproof paper. Place a sheet of filo pastry on top, spray with spray olive oil and place another sheet on top. Repeat until you have used all the sheets of filo pastry.

Spoon the filling down the middle leaving a boarder of about 2 inches either side.

To seal the roll I used melted butter you could use spray olive oil if your prefer. Brush the short ends with butter and fold in towards the middle. Brush the long sides and short ends with butter and fold in the sides over the filling to seal the roll. Roll over so the opening is underneath the roll to prevent it opening while cooking. Brush the whole of the roll with a little butter.

Bake at 180 ‘C for 30 minutes until golden.

I served it with a  green salad.

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3 thoughts on “Spinach, Mushroom and Ricotta Filo Roll

  1. Just made this and it was delicious. My 6ft 2inch meat loving husband said it was lovely which is high praise indeed. It’s definitely one that will be made again and again. Deceivingly filling too. Thank you for the recipe Kate

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