Cheesy choux puffs

Cheesy choux puffs

From
Tea and Cake
Makes
30

Ingredients

Quantity Ingredient
150g spinach leaves
125g ricotta
1 egg
150g mashed feta
pinch nutmeg
freshly ground black pepper
2 tablespoons parsley, chopped
6 sheets filo pastry
100g melted butter

Method

  1. Preheat oven to 180°C.
  2. Blanch spinach leaves in boiling water. Refresh immediately under cold running water, squeeze excess water out and chop finely. Mix spinach with ricotta, egg, feta, nutmeg, pepper and chopped parsley until smooth.
  3. Brush 1 sheet of filo pastry with melted butter, lay another sheet of filo pastry on top, brush again with butter and repeat until you have 6 sheets of filo pastry buttered together. Lay filo pastry layers in a 23 cm flan tin. Spoon in spinach/ricotta mix. Fold pastry ends over to enclose filling completely. Brush top with melted butter.
  4. Bake in preheated oven for 30 minutes, or until golden brown and slightly puffy.
Tags:
Tea and Cake
sweets
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