COURGETTE (ZUCCHINI) AND RICOTTA PHYLLO PARCELS

Courgette (Zucchini) and Ricotta Phyllo Parcels image

Provided by MarraMamba

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 429.3, Fat 32.6, SaturatedFat 19.1, Cholesterol 191.1, Sodium 357.2, Carbohydrate 21.8, Fiber 3.7, Sugar 5.4, Protein 15.7