Fagottini di Pasta Fillo Recipe
Fagottini di Pasta Fillo
Equipment
- Equipment Needed
- Baking sheet, pastry brush, knife, bowl, oven
Ingredients
- Ingredients:
- 1 package of filo pastry sheets
- 200 g spinach fresh or frozen
- 100 g ricotta cheese
- 50 g grated Parmesan cheese
- 30 g melted butter or olive oil for brushing
- Salt and pepper to taste
Instructions
- Instructions:
- Prepare the Filling: Start by cooking the spinach. If you're using fresh spinach, wash it thoroughly, remove the stems, and sauté it in a bit of olive oil until wilted. If you're using frozen spinach, just defrost and drain it well. Chop the spinach finely and combine it with ricotta cheese and Parmesan in a bowl. Season with salt and pepper to taste
- Mamme in Cucina
- .
- Prepare the Filo Pastry: Lay one sheet of filo pastry on a flat surface and brush lightly with melted butter or olive oil. Place another sheet on top and repeat the process. You will need about 4-6 sheets stacked for each fagottino. Cut the pastry into squares about 10 cm (4 inches) per side
- GialloZafferano Food Blog
- .
- Assemble the Fagottini: Place a spoonful of the spinach mixture in the center of each square. Carefully fold the edges over the filling to form a pouch, sealing the edges tightly. Brush the top with more butter or oil for that golden, crispy finish.
- Bake: Preheat the oven to 180°C (350°F). Arrange the fagottini on a baking sheet and bake for 10-12 minutes, or until golden and crisp
- Mamme in Cucina
- .
- Variations:
- Filling Options: You can substitute the spinach with other vegetables like zucchini or mushrooms. Adding different cheeses, such as mozzarella or goat cheese, can change the flavor profile.
- Dietary Substitutions: For a vegan version, use plant-based butter, and substitute ricotta with a dairy-free alternative like tofu mixed with nutritional yeast.
- Tips:
- Handle filo pastry with care as it tears easily. Keep it covered with a damp cloth while you're working to prevent it from drying out.
- You can prepare the fagottini in advance and freeze them. Bake directly from the freezer, adding a few extra minutes to the cook time.
Fagottini di Pasta Fillo are a delightful Italian dish made using thin, crispy sheets of filo pastry that are stuffed with various fillings. This recipe comes from the central and southern parts of Italy, where you might find similar variations, particularly in regions like Abruzzo and Campania. Let me show you how I make this recipe, which is both simple and versatile, perfect for impressing guests or as a tasty snack for any occasion.
Notes on What to Expect:
Expect a crispy, golden exterior with a creamy, flavorful filling. The combination of spinach and ricotta is a classic Italian pairing, with the pastry adding a wonderful crunch.
Fagottini di Pasta Fillo Recipe
Prep Time: 15 minutes
Equipment Needed:
Baking sheet, pastry brush, knife, bowl, oven
Ingredients:
- 1 package of filo pastry sheets
- 200g spinach (fresh or frozen)
- 100g ricotta cheese
- 50g grated Parmesan cheese
- 30g melted butter or olive oil for brushing
- Salt and pepper, to taste
- > Go get the must-have equipment and ingredients for creating a Savory #Fagottini di Pasta Fillo now.
Instructions:
- Prepare the Filling: Start by cooking the spinach. If you’re using fresh spinach, wash it thoroughly, remove the stems, and sauté it in a bit of olive oil until wilted. If you’re using frozen spinach, just defrost and drain it well. Chop the spinach finely and combine it with ricotta cheese and Parmesan in a bowl. Season with salt and pepper to taste
- Prepare the Filo Pastry: Lay one sheet of filo pastry on a flat surface and brush lightly with melted butter or olive oil. Place another sheet on top and repeat the process. You will need about 4-6 sheets stacked for each fagottino. Cut the pastry into squares about 10 cm (4 inches) per side
.
- Assemble the Fagottini: Place a spoonful of the spinach mixture in the center of each square. Carefully fold the edges over the filling to form a pouch, sealing the edges tightly. Brush the top with more butter or oil for that golden, crispy finish.
- Bake: Preheat the oven to 180°C (350°F). Arrange the fagottini on a baking sheet and bake for 10-12 minutes, or until golden and crisp
.
Variations:
- Filling Options: You can substitute the spinach with other vegetables like zucchini or mushrooms. Adding different cheeses, such as mozzarella or goat cheese, can change the flavor profile.
- Dietary Substitutions: For a vegan version, use plant-based butter, and substitute ricotta with a dairy-free alternative like tofu mixed with nutritional yeast.
Tips:
- Handle filo pastry with care as it tears easily. Keep it covered with a damp cloth while you’re working to prevent it from drying out.
- You can prepare the fagottini in advance and freeze them. Bake directly from the freezer, adding a few extra minutes to the cook time.
- > Go get the must-have equipment and ingredients for creating a Savory #Fagottini di Pasta Fillo now.
Nutritional Information (per serving):
- Calories: 180-220
- Fat: 12g
- Carbohydrates: 15g
- Protein: 7g
- Fiber: 2g
I hope this guide has made making Fagottini di Pasta Fillo seem a little less daunting! Have you tried making it before or thought about trying it? Please, be honest, and let me know in the comment below. I love to hear feedback from a real person like you, so please, leave your honest comment!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
