Spinach and Ricotta Parcels

Recipe Type: 
Number of Servings: 
Preparation time: 
419 kcal
15 g
281 mg
Vitamin D: 
0.23 IU
% Ca recommended daily intake: 

Makes 10-15 (depending on size of parcels)

A special bone-friendly recipe from celebrity chef, Luke Mangan

300 g

300 g 
1/2 tbsp
  30 g
2 bunches spinach, blanched & drained well
1/2 packet filo pastry
freshly grated nutmeg
1/2 bunch chives, chopped
Sea salt & freshly ground black pepper
  45 g
  20 g
2 tbsp

2 tbsp
1/2 bunch basil, chopped
butter, melted
2 tablespoons toasted pine nuts
Black sesame seeds
2 tablespoons currants


1 Preheat oven to 180C (350F).
Squeeze spinach to ensure it's dry, and then mix with ricotta and chopped herbs.
Smash pine nuts with back of heavy knife, chop currants and mix both into spinach and ricotta with nutmeg. Season to taste with salt and pepper.
2 Take 3 sheets of filo pastry and cut into squares. Put some filling on one half of the squares, brush some melted butter around the edge – the outer 0.5 cm (1/4 inch) – and turn unfilled half of pastry over the filling to make a triangle.
Continue making the triangles until filling has been used up.
Brush tops of triangles with melted butter and sprinkle with sesame seeds.
3 Bake in oven until golden brown (approximately 5 minutes).
Key Nutrients: