Chicken & Vegetable Ricotta Filo Cups

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Chicken & Vegetable Ricotta Filo Cups calories by ingredient

Number of Servings: 9


    Low Fat Ricotta 500 gram(s)
    potatoe - sweet potatoe, 220gm
    South Cape Tasmanian Fetta Reduced Fat, 50 gram
    Edgell Canned Sweet Corn No Added Salt, 128 gram
    Chop Chop Chicken, 168 gram
    Filo Pastry, 174 gram
    Shallots, 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.