- 12 filo pastry sheets
- 250 g of ricotta
- 5 tbsp of Pecorino cheese
- 3 eggs
- 120 g of fresh spinach
- oil for greasing
- 1 onion
- 2 tbsp olive oil
- salt and pepper
My home town in Italy is close to Valdobbiadene in the Veneto region where they produce Prosecco: a superb and elegant fizzy wine to have on special occasions, as an aperitive, throughout the meal or as a dessert wine.
Prosecco is one of my favourite wines so I was delighted when I received from the Perfect Cellar two bottles of Prosecco Superiore di Valdobbiadene Rive Pionono Brut and Extra dry. A light, fresh and delicate wine both of excellent quality.
Italians never have wine on its own. Food and wine have equal importance. You always have a meal with wine and you never have wine without munching at least one nibble. Wine should just enhance the food; they go hand in hand.
I always find that the attitude to wine is very different in the UK. At dinner parties Italians will always stop drinking when the food is finished whereas in the UK they would carry on… and basically end up getting drunk! A very different approach to wine indeed.
In order to make the most of this Prosecco, I made crunchy filo pastry baskets with ricotta and spinach which look cute on the table and they can be a perfect appetizer or starter for a dinner party.
Stir fry the chopped onions with 2 tbsp of olive oil until translucent
Add the spinach and cook for a couple of minutes
Add the ricotta, eggs, salt and pepper and 3 tbsp of pecorino cheese. Stir it all well in
Cut each filo pastry sheet into 4 rectangles
Put 2 rectangles into each greased muffin mold
Fill each filo pastry mold with the ricotta filling
Sprinkle a little Pecorino over each basket and bake for 20 minutes until the pastry is slightly golden
Crunchy and moreish..