Courgette (Zucchini) and Ricotta Phyllo Parcels

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200°C/gas 6.
  • Finely grate the courgettes and place in a sieve over a bowl. Carefully squeeze out any excess water.
  • Place the courgettes in a large bowl with the mint, ricotta cheese, eggs and lemon juice.
  • Mix thoroughly and season with salt and pepper.
  • Cut the phyllo pastry into large squares. Brush each sheet with butter and layer 4 sheets together.
  • 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.
  • Place on a baking sheet, brush with melted butter, and cook for 20 minutes until golden and crispy.
  • Serve hot or cold with rocket salad. If serving cold, allow to cool completely before covering, otherwise they will soften.
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