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​

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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​

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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​

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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.