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The Caterer

Bourse royal filo parcel with ricotta, spinach and walnuts by Assen Belaidi

11 September 2006
Bourse royal filo parcel with ricotta, spinach and walnuts by Assen Belaidi

INGREDIENTS

(serves four)

200g fresh spinach
Salt
50ml vegetable oil
½ red, ½ yellow and ½ green pepper (cut into brunoise)
1 onion, finely chopped
4 crushed garlic cloves
Pepper
100g ricotta
Garlic
1 small chilli, diced
30g crushed walnuts
50g grated Parmesan
2 thin sheets of filo pastry

METHOD

Cook the fresh spinach with a pinch of salt in boiling water for two minutes. Place in colander to drain off excess water. Meanwhile, grease the pan with vegetable oil and pan-fry brunoise of peppers and onions until soft then lightly season with garlic and pepper.

Place cooked spinach in a dry cloth to squeeze out excess water then put in a bowl with ricotta, garlic, chilli, the brunoise, almonds and Parmesan. Stir gently until it turns creamy.

Take a handful and make into a ball. Cut the filo pastry into sheets about 10cm wide and place one on top of the other, making a star shape. Place the ball mixture in the centre and wrap from corner to corner until all ends meet. At the same time, gently squeeze from the bottom to shape.

Place it in a pan greased with vegetable oil, covering the top bow with foil to stop it burning, and cook at 250ºC for four to five minutes until golden and crispy.

There are different ways of serving this dish. Belaidi recommends placing the parcel on slices of beef tomatoes with French dressing and pesto.

Assen Belaidi

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