Filo Parcels with Prawn, Ricotta and Swiss Chard
This is a quick and easy to do, you can have all the ingredients bought in from the supermarket or if you have time can have a bash at making the Ricotta and using chard from your garden.
I bought the filo pastry which is so easy to use, on each layer brush with olive oil or melted butter.
For the Ricotta I used a Sicilian recipe find it here at http://isicilian.boonrepublic.com/2010/03/24/how-to-make-ricotta-cheese/ I did cut the quantity down to a quarter as there is only the two of most of the time. It couldn’t be more simple to make and the result is lovely. I used a recycled 750g ice cream tub and it was filled to the top.
I have used Swiss chard in mine as that’s what is growing in the garden at the moment, but I am sure this could be varied and still be really tasty. You could try dandelion leaves, spinach maybe even nettle leaves.
The prawns just happened to be on special offer at the supermarket but I have to say they really made them delicious. If you are vegetarian then you could leave them out and add something to spike them up a bit like hot chilli or some spicy hot olives to go with the greens and ricotta.
To make 6 :
Preheat the oven to 200C/400F/Gas Mark 6
Lay the first sheet of filo pastry on the worktop
Use a pastry brush to spread the melted butter or oil thinly over the sheet and repeat this on the remainder of the sheets layering them one on top of the other.
Divide the layered sheets in to six pieces equal pieces and line a deep muffin or bun tin with the pastry
Saute the onion until soft, add the cooked Swiss chard or other greens
Mix in the ricotta
Season with salt and pepper to taste
Add the chilli (you may like more of less so taste and add if necessary)
Add a heaped teaspoon to the filo cases
Add a prawn to sit on top of the mix
Gather the four corners together and scrunch to hold
Bake in the oven for 10 to 15 minutes or until golden brown and crispy.