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Ricotta, Spinach And Bacon Filo

  • 20 minutes
  • 25 minutes
  • 5
Ricotta, Spinach And Bacon Filo


  • 300 grams bacon steaks
  • 1 bunch spinach, trimmed and rinsed
  • 2x 200 gram cartons ricotta
  • 2 eggs, beaten
  • ¼ cup cream
  • 20 sheets filo pastry
  • 50 grams melted butter
  • 2 tblsp olive oil
  • 1 tblsp sesame seeds


  1. Heat a frying pan with a dash of oil and cook the bacon for 3 minutes each side, turning once. Remove from the pan annd pat dry with paper towels, then chop.
  2. Place the rinsed spinach in a saucepan, with just the water clinging to the leaves. Cover and simmer for 2-3 minutes or until it begins to wilt. Plunge the spinach into ice-cold water to cool, then drain well and squeeze dry.
  3. In a bowl, combine the ricotta, eggs, cream, chopped bacon and spinach. Mix well and season.
  4. Lay 1 sheet of filo on a board. Combine the melted butter and olive oil and use to lighly brush the sheet of filo. Cover this sheet with a second sheet of pastry, brush the top half with the butter mixture, then fold the filo in half lengthways.
  5. Place a large spoonful of filling in the corner. Fold the filo strip over to make a traingle and continue folding the filo parcel in a triangular fashion down the length of the filo, until you reach the end of the strip.
  6. Place on a baking paper-lined oven tray. Brush with the butter mixture annd sprinkle with sesame seeds. Repeat with remaining filling and filo. Cook at 190ºC for 20-25 minutes until golden. Serve with fresh salad.

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