Crispy Spinach and Ricotta Parcels

Grab a large pan and place over a medium heat. Wash the spinach well and add straight into the pan with a pinch of salt. Cook for about 2 mins until the spinach has wilted. Set aside to cool.

Roughly chop the spinach and basil and place into a large bowl. Grate in a clove of garlic and your parmesan before adding the ricotta and nutmeg. Mix well.

Mix the flour in a small bowl with 5 tbsp of water. Melt the butter in a small pan and set aside. Preheat your oven to 180°C.

Take a sheet of filo and lay it out flat with the short end towards you. Cut it in half. Brush the long edge of one half with a light layer of the flour and water mix. Fold the right hand corner at 90 degrees and seal against the edge with the flour mix. Repeat with the second half.

Repeat that step again until you have a triangle. Open up the triangle like a cone and add 2 tbsp of the spinach mix.

Continue to fold over the excess, sealing with a little of the flour mix, until you have a triangular parcel. Repeat until you have used up all of the mix, which should make 8 parcels.

Place the parcels onto a baking tray and brush all over with the butter. Place into the oven for 15 to 20 mins until golden brown and crispy. Serve with a cold glass of S.Pellegrino!