Ingredient:
4 sheets of filo pastry
60 g (2 oz) melted butter, plus extra for greasing

Filling:
30 g (1 oz) butter
1 small onion, finely chopped
300 g (10 oz) spinach leaves, shredded
125 g (4 oz) ricotta cheese
Pinch of grated nutmeg
Salt and black pepper
Tomato sauce, to serve

Method:
Make the filling: melt the butter in a saucepan, add the onion, and cook gently for 3-5 minutes until softened.

Add the spinach to the onion and cook for 1-2 minutes. Leave to cool. Add the ricotta and nutmeg, season with salt and pepper, and mix well. Divide into eight portions.

Lightly butter a baking tray. Cut each sheet of filo pastry lengthways into long strips. Brush one strip with melted butter, covering the remaining strips with a damp tea towel. Fill and fold the parcels.

Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 20 minutes or until the pastry is crisp and golden. Serve with the tomato sauce.