Valentine’s Day Recipes – Starter

Valentine's Day Recipes - Starter
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Valentine’s day is fast approaching and it would be remiss of me to not acknowledge it in this weeks “menu post”. Therefore, I’ve put together 3 Valentine’s Day recipes that take care of your “heart”. And of course, healthy eating hasn’t been forgotten. So, on the whole, you can eat until your “hearts content”…did you see what I did there? ?

With the above in mind, I had a good old rummage through my newly acquired book, ‘Neal’s Yard Remedies – Healing Foods‘. And, as a result, I managed to put together 3 forager’s versions of recipes that you can find in that book.

There is only one happiness in this life, to love and be loved…

George Sand

The key ingredient in this valentine’s day recipe is nettles. And I’ve provided a link to my post “10 Reasons to Love Nettles”. This article should make it clear why these stinging, little beauties are a key ingredient in the recipe.

I’ve included the nettles in this valentine’s day recipe because of their blood enhancing qualities. In this case, there’s nothing quite like getting the blood pumping for the most romantic day of the year. You can thank me the day after?. (Nudge, nudge wink, wink) You’ll find the main course here, and dessert here.

Valentine’s Day Recipe – Starter

Forage 'N' Feast - Valentine Menu

Nettle and Ricotta Filo Rolls

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Course: Starter
Keyword: forage, nettle, recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 52kcal
Author: Foragers Folly


  • 500 g ricotta cheese
  • 5 eggs
  • Pinch of salt
  • 500 g young nettle leaves roughly chopped
  • 100 ml crème fraiche
  • 2 tbsp olive oil
  • 1 packet ready-made filo pastry
  • thick or Greek style yogurt to serve


  • Preheat the oven to 200 c (400F/Gas 6). In a large bowl, mix the ricotta cheese with the eggs and salt. Add the nettles and crème fraiche and mix well.
  • Grease a baking dish with a little olive oil. Lay a large piece of grease proof paper on a flat surface. Place a sheet of filo pastry on it and cut the sheet into 3 lengths.  Spread a thin layer of the nettles, egg and cheese filling over each pastry length. Roll up the pastry sheets into neat rolls, using the grease proof paper to help you. Transfer the rolls to the baking dish. 
  • Repeat with the rest of the pastry sheets until the filling is used up. Sprinkle a few drops of olive oil over the rolls and bake for 15-20 minutes or until the rolls are golden on top and filling is cooked through. Serve with some thick yogurt on the side.


Serving: 100g | Calories: 52kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Sodium: 5mg | Fiber: 5g | Vitamin A: 5000IU | Calcium: 430mg | Iron: 1.8mg

About Post Author

Foragers Folly

I’m Susan, a Scotland based blogger, living in the heart of the East Lothian countryside. My blog posts focus on foraging, recipes, crafting and my travels with my cheeky four-legged sidekick, Caber.
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