Courgetti with chilli, lemon, ricotta & mint
Dress your courgetti with fresh, zesty spring flavours. Use the best quality ricotta you can find in this simple, vibrant side dish
Turkey twist pie
- Preparation and cooking time
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 500g frozen chopped chargrilled vegetables
- 250g tub ricotta
- 130g pack roast turkey slices
- 270g pack filo pastry(7 sheets)
Nutrition: per serving
- kcal408low
- fat14g
- saturates5g
- carbs47g
- sugars7g
- fibre2g
- protein23g
- salt1.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Fry the veg in 1 tbsp olive oil for 8-10 mins. Chop the turkey, mix with the veg and ricotta, and season well. Oil a work surface and overlap 4 filo sheets to create a 40 x 60cm rectangle. Brush with oil and layer the remaining sheets on top. Spoon the filling along the bottom third, fold in the short edges, roll up and twist into a spiral. Brush with a little more oil and bake on a non-stick tray for 45 mins.
