Ricotta and greens slice

Fill the kids' lunchboxes with this tasty snack they're sure to love. Our filo pastry slice is packed with healthy kale and watercress and as well as creamy ricotta and feta cheese for a great recess treat.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print


Ricotta and greens slice
  • 1 bunch kale
  • 2 tablespoon extra virgin olive oil
  • 1 bunch (350g) watercress, leaves picked
  • 6 green onions (green shallots), thinly sliced
  • 2 tablespoon finely chopped dill
  • 1/4 cup finely chopped curly parsley
  • 1 1/2 cup (360g) fresh ricotta cheese
  • 4 eggs, lightly whisked
  • 150 gram feta cheese, crumbled
  • 10 sheets filo pastry
  • 100 gram butter, melted
  • 1 tablespoon poppy seeds


Ricotta and greens slice
  • 1
    Remove the kale from the stems; discard stems. Heat the oil in a large frying pan over medium heat. Add the kale and watercress; cover and cook for 3 minutes or until wilted. Transfer to a colander to drain and cool completely. Press the mixture firmly against the colander to ensure all the liquid has been removed.
  • 2
    Combine onion, dill, parsley, ricotta and egg in a large bowl. Add the wilted greens and feta; season with sea salt and freshly ground black pepper.
  • 3
    Preheat the oven to 180°C (160°C fan- forced). Grease an 18cm x 26cm slice pan.
  • 4
    Brush one sheet of filo lightly with the melted butter; place another sheet on top. Repeat brushing and layering another 3 sheets of filo. Lift the filo into the pan.
  • 5
    Spoon the kale mixture over the filo, smooth the top.
  • 6
    Repeat buttering and layering the remaining 5 pieces of filo and place on top of the pan; tuck edges of filo down the sides to enclose. Brush the top with any remaining butter; sprinkle with the poppy seeds. Bake for 1 hour or until browned.


Not suitable to freeze. Kale mixture suitable to microwave.

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