Stacie Bakes: Classic cakes and bakes for the thoroughly modern cook by Stacie Stewart

Author:Stacie Stewart [Stewart, Stacie]
Format: epub
ISBN: 978-1-909108-56-1
Publisher: Perseus Books, LLC
Published: 2013-10-23T16:00:00+00:00

1. Heat a saucepan, add the spinach and 25g/1oz/2 tbsp butter, turn the heat to low and cover. Cook for 1 minute, then drain the spinach, pressing out as much water as you can with kitchen towel.

2. Chop the spinach, pop it in a bowl and add the Parmesan, nutmeg, ricotta and pine nuts. Stir and season to taste.

3. Preheat the oven to 220°C/425°F/gas mark 7. Grease a large baking sheet.

4. Spread 1 sheet of filo pastry on your work surface. Cover the rest with a damp tea towel to prevent it from drying out. Cut the filo sheet into 6 pieces, brush all over with the melted butter and then place 3 pieces on top of each other, turning each piece at an angle, so you end up with a star shape.

5. Spoon 1 heaped tsp of the spinach mixture onto the filo pastry, then pinch all the edges together in a parcel. Lightly brush the outside with melted butter. Repeat until you have used all the filo.

6. Put the filo parcels on the baking sheet and bake for 10 minutes, until golden and crisp. Serve with your favourite dipping sauce for a picnic.

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