Ricotta & spinach filo bites

• olive oil↗2 tbsp tbsp
• spring onion↗1

  finely chopped

• frozen leaf spinach↗200g g

  thawed, well-drained and finely chopped

• feta cheese↗200g g

  drained

• ricotta250g g
• dill1 tbsp tbsp
• eggs↗2

  lightly beaten

• filo pastry sheets↗20
• butter↗175g g

  melted, for brushing

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Line two baking sheets with baking parchment. Heat the oil in a pan, then cook the spring onions for 1-2 mins until softened. Add the spinach and cook for a few mins more until any liquid has evaporated. Remove from heat.

2. 2

   Pat the feta dry with kitchen paper, then crumble it finely into a large bowl. Add the ricotta, dill and season with pepper. Taste, then add a little salt if needed. Add the eggs and spinach mixture, then mix well.

3. 3

   Unfold the filo and cut into three pieces lengthwise, cutting through all of the sheets at once. Take out 3 sheets and wrap the remainder tightly to prevent them from drying out. Brush the 3 strips lightly with melted butter. Fold in half lengthwise so they are half the length, then brush again with butter. Place 1 tsp of the mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Loosely roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest. Can be frozen in a large plastic container for up to 3 months.

4. 4

   Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.