Courgette (Zucchini) and Ricotta Phyllo Parcels |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A lovely summer lunch or supper Ingredients:
3 large courgettes |
1 teaspoon dried mint |
250 g ricotta cheese |
2 eggs, beaten |
1 teaspoon lemon juice |
4 sheets phyllo pastry (calls for 1 box but i cant remember box sizes) |
100 g butter, melted |
150 g rocket, salad leaves, to serve |
Directions:
1. Preheat the oven to 200°C/gas 6.
2. Finely grate the courgettes and place in a sieve over a bowl. Carefully squeeze out any excess water.
3. Place the courgettes in a large bowl with the mint, ricotta cheese, eggs and lemon juice.
4. Mix thoroughly and season with salt and pepper.
5. Cut the phyllo pastry into large squares. Brush each sheet with butter and layer 4 sheets together.
6. Spoon a little of the courgette mix into the centre of each phyllo square. Pull up each corner to form a parcel, twisting slightly to secure.
7. Place on a baking sheet, brush with melted butter, and cook for 20 minutes until golden and crispy.
8. Serve hot or cold with rocket salad. If serving cold, allow to cool completely before covering, otherwise they will soften.
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