Nettle and Ricotta Filo Rolls
- 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