Chicken & Vegetable Ricotta Filo Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Low Fat Ricotta 500 gram(s) potatoe - sweet potatoe, 220gmSouth Cape Tasmanian Fetta Reduced Fat, 50 gramEdgell Canned Sweet Corn No Added Salt, 128 gramChop Chop Chicken, 168 gramFilo Pastry, 174 gramShallots, 3 tbsp chopped
Dice sweet potato into small squares and microwave on high covered for about 5 minutes or until soft. Finely slice shallots and lightly fry with cooked sweet potato in a non stick frying pan using low cal spray oil. Cook until potato is golden. Add into a large mixing bowl ricotta, diced fetta, drained corn and chicken pieces, and sweet potato and onion mix. Combine together. Prepare filo pastry using approximately 5 sheets layered together. Grease each layer using low cal cooking spray. Then cut the layered sheets into 6 even squares (repeat this again allowing for enough pastry for an extra 3 squares to make up the 9 servings). Lighty grease a muffin tray using low cal cooking spray once again. Gently line each cup with your filo pastry squares being careful to keep each stack of sheets together. Proceed to fill each cup with equal amounts of filling. Bake in a moderate oven for about 20 minutes or until pastry starts to turn golden.
Number of Servings: 9
Recipe submitted by SparkPeople user MOVEIT2009.
Number of Servings: 9
Recipe submitted by SparkPeople user MOVEIT2009.
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 0.4 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.5 g
- Protein: 14.2 g
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