A
Different Spin…
As
part of a catering team providing meals on location for film crews shooting in
Ireland “Spinach & Ricotta
Filo Parcels, Red Onion Jam” was one of the most popular vegetarian
options we served. This variation is not only economical on the pocket but it
is easy to make & is equally delicious served as a snack or part of a main
meal… J J |
Ingredients & Costing…
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Baby Spinach x 400gm
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2.98
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Cottage Cheese x 60gm
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0.14
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Parmesan Cheese x 40gm grated
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0.75
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Butter x 25gm
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0.12
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Fat Clove of Garlic Crushed
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0.05
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Nutmeg Freshly Grated x good pinch
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0.05
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Lemon Juice to taste
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0.12
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Puff Pastry x 375gm (ready to roll)
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1.29
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Egg x 1 beaten (free range)
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0.27
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0.05
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Freshly Ground Black Pepper
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0.05
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6 Tasty Pasties
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€5.87
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æ Pile the fresh spinach into a heavy based saucepan & cover with a tight fitting lid, place over a gentle heat turning the spinach occasionally until it “collapses”. Remove from the heat & drain the wilted spinach in a colander pressing down hard until all the moisture has been removed
æ Return to the saucepan beat in the cottage cheese, grated parmesan, garlic & butter, season well with nutmeg, sea salt, freshly ground black pepper & a splash of lemon juice. Allow to cool
æ Unroll the puff pastry & using a small bowl cut six rounds each approximately 6” in diameter. Place a tablespoon of spinach mixture on one half of each round, brush the edges with beaten egg & fold the pastry in half pressing the edges securely together
æ Place the parcels on a heavy based baking tray, with a sharp knife make a small ventilation hole in each, brush with beaten egg & bake near the top of a preheated oven (gas mark 7) for approximately 15 minutes until the parcels are golden & risen
Spin Doctor…
Spinach has a high nutritional content & is rich in antioxidants, vitamins A, C, E, K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium & finally omega fatty acids… J J
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