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Spinach and ricotta parcels

Makes 6 parcels

• 1 teaspoon olive oil
• 1/2 onion, diced
• 1 clove garlic, crushed (optional)
• 1 tablespoon stock or water
• 300g spinach
• 3/4 cup ricotta cheese*
• 1/4 cup low fat natural yoghurt
• 1 egg
• 1 teaspoon nutmeg
• 2 teaspoons lemon juice
• Pepper to taste
• 12 sheets filo pastry
• Olive oil for brushing
• Poppy seeds for decoration

*substitute cottage cheese (beaten until smooth) for the ricotta cheese, if desired

Preheat oven to 190 C. Heat oil in a large saucepan, add onion and garlic, and cook for 2-3 minutes or until onion is soft. Add stock and spinach, cover and steam until spinach just starts to wilt.

Transfer to a bowl and allow to cool for 10 minutes. Add the cheese, yoghurt, egg, nutmeg, juice and pepper and stir well to combine.

Lay 2 sheets of filo pastry on a dry workbench with the short end facing you. (Cover the rest with a damp towel to prevent them from drying out.) Brush lightly with olive oil. Place 1/6 of the mixture on one end of the pastry leaving a 2-3cm border on each side. Fold into triangles. Brush with a little extra olive oil and sprinkle with poppy seeds. Repeat with remaining pastry and filling.

Place parcels on a lightly oiled or paper lined baking tray and bake for 15-20 minutes or until golden brown and crisp. Serve with a fresh tomato sauce.

Nutrition Information: per serve - approx. 150g
KJ 700 Cal 165 Fat (g) 6.8 Fibre (g) 2 Carbohydrate (g) 17 GI Intermediate

Updated recipe section funded by the Diabetes Foundation.