Spring Vegetable, Ricotta & Mozzarella Air Fryer Filo Parcels

Hi, it’s Scott here with this week’s recipe! This time, we’re making Spring Vegetable, Ricotta & Mozzarella Air Fryer Filo Parcels – a delicious twist on spanakopita. These individual parcels are stuffed with whatever you have growing in the allotment or garden, combined with a creamy cheese mix of ricotta, mozzarella, and parmesan. Perfect eaten hot or cold, they make a fantastic packed lunch – far better than a boring old sandwich!

For my version, I’ve used peas, broad beans, courgettes, asparagus, and spring onion, but feel free to use whatever you have. Even just herbs mixed with the cheese blend work brilliantly. And if you want to get fancy, a drizzle of chilli-infused honey is a fantastic finishing touch.

So, let’s head to the kitchen and get cooking!

As always, you can find this recipe and others on theveggrowerpodcast.co.uk and on my Instagram page Seed to Table Plot 13.

Spring Vegetable, Ricotta & Mozzarella Filo Parcels (Makes 12 Parcels)

Ingredients:

  • 250g ricotta
  • 125g mozzarella, diced small
  • 50g parmesan, grated
  • 80g asparagus, diced small
  • 50g runner beans, diced small
  • 40g courgette, diced small
  • 80g peas
  • 80g broad beans
  • 2 spring onions, sliced
  • Salt & pepper to taste

Method:

  1. Bring a pan of water to a rapid boil, then blanch the diced vegetables for 1 minute. Drain and rinse under cold water to stop the cooking process.
  2. In a bowl, mix the ricotta, mozzarella, parmesan, and blanched vegetables. Season with salt and pepper.
  3. Take sheets of filo pastry, cut them into squares or rectangles, and spoon a portion of the mixture into the centre of each one.
  4. Fold the filo over to form a parcel, sealing the edges with a little water or melted butter.
  5. Preheat your air fryer to 180°C and place the parcels in a single layer. Cook for 8–10 minutes until golden brown and crispy.
  6. Serve hot or cold. If you’re feeling adventurous, drizzle with chilli-infused honey for an extra kick!

These parcels freeze well, so if you can’t eat them all in one sitting, just pop them in the freezer for another day. Alternatively, halve the recipe if you’re making a smaller batch.

That’s it from me this week – enjoy your cooking, and let me know how you get on!

The post Spring Vegetable, Ricotta & Mozzarella Air Fryer Filo Parcels appeared first on The Veg Grower Podcast.



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