I had a small glut of home grown courgettes recently so happened upon this Georgina Fuggle recipe for courgette, ricotta & mint parcels when googling recipes to use up vegetables. They were so quick and easy to make for my barbecue at the weekend they may well replace my standard quiche as a vegetarian side. The flavours were quite mild but nice and refreshing with the hint of mint. Hopefully my dozens of green tomatoes will ripen soon and I will be bringing you tomato recipes then!
Courgette, Ricotta and Mint Parcels
1 courgette, grated
1 small bunch mint leaves, finely chopped
1 medium egg + 1 egg, beaten for brushing
1 pack filo (6 x 45g sheets)
60g butter, melted
Poppy or sesame seeds
Preheat the oven to 200°C/fan 180°C/gas mark 6. Pop the grated courgette in a sieve and squeeze to allow excess water to drain.
Mix the courgette, mint, ricotta and egg together in a bowl and season generously.
Lay a sheet of filo on the work surface and brush with melted butter. Sandwich a second sheet on top and brush again before cutting the double-thickness filo, lengthways, into three strips.
Starting at one end of a strip, pop a large spoonful of the mixture into a corner. Fold the corner over diagonally, to form a triangle, and continue folding in this way until you reach the other end of the strip.
Glaze your finished parcels with an egg wash, sprinkle with poppy/sesame seeds and bake for 20 minutes.