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    You are in: Home / Recipes / Spinach and Ricotta Pillows Recipe
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    Spinach and Ricotta Pillows

    Spinach and Ricotta Pillows. Photo by Debbwl

    1/2 Photos of Spinach and Ricotta Pillows

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    I'mPat's Note:

    From little ideas diabetes by Jody Vassallo.

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    Ingredients:

    Serves: 12

    Yield:

    pillows

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200C (400F/Gas 6).
    2. 2
      Line a baking tray with baking paper.
    3. 3
      Wash the spinach and put into a pan and cover and cook over a medium heat for 5 minutes or until wilted and cool slightly and then squeeze out any moisture and finely chop.
    4. 4
      Put the chopped spinach, ricotta and parmesan into a bowl and mix to combine and season with cracked black pepper.
    5. 5
      Place 1 teaspoon of the filling in the centre of each won ton wrapper and brush the edges with water and fold over to form a triange and then press the edges with a fork to seal.
    6. 6
      Place the pillows on the prepared tray and lightly spray with olive oil spray and bake for 15 minutes or until crisp and golden.

    Ratings & Reviews:

    • on December 26, 2010

      55

      Nice crispy little appetizer! These tasty little pillows were very easy to make. Made as written, but may add a little garlic next time. Baked at 400F and they were done in about 10 minutes so keep an eye on them or they will burn. Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spinach and Ricotta Pillows

    Serving Size: 1 (23 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 28.7
     
    Calories from Fat 3
    12%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 1.4 mg
    0%
    Sodium 65.0 mg
    2%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.0 g
    0%
    Protein 1.3 g
    2%

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