Broccoli Stalk Pesto
If you love pesto, try making this broccoli stalk pesto. It's quick, easy and a great way to make use of a broccoli stalk.
Mini Spinach and Ricotta Filo Pies
Use up wilting spinach by mixing it with ricotta in these crispy pies.
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Ingredients
- 1 bag fresh spinach or 250 grams frozen spinach
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, crushed
- 1 brown onion, diced
- 300g reduced fat feta
- 1 tablespoon fresh dill, chopped (or another herb)
- 400g fresh ricotta
- 4 eggs, lightly whisked
- 8 sheets filo pastry
- 4 tablespoons olive oil
Method
- Preheat oven to 180°C. Grease 8 muffin pans.
- If you are using fresh spinach, wilt the spinach in the microwave or a fry pan. Using your hands, squeeze as much excess liquid from the spinach as possible before transferring it to a medium mixing bowl.
- In a medium fry pan, heat one tablespoon of olive oil and add garlic and onion, cooking for 2-3 minutes or until fragrant and transparent.
- Transfer onion mixture to the bowl containing the spinach. Add the feta, dill and ricotta and stir until well combined. Add the eggs and stir well.
- Place a sheet of filo pastry onto a clean work area and cut into 4 equal squares. Repeat with remaining sheets. When finished, cover pastry squares with a damp tea towel to prevent them from drying out.
- Place a small pastry square onto a clean work area and brush with oil. Top with another filo square placed on an angle and brush with oil. Repeat with 4 more pastry squares. Place square into prepared muffin tin and fill with prepared mixture. Repeat this process to make 8 mini pies.
- Bake in the oven for 20 minutes, or until the mixture has set and the pastry is golden brown.