Red Pepper and Watercress Filo Parcels – a delicious recipe with red peppers, watercress, ricotta cheese, blanched almond, salt, fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F and place the peppers under an hot broiler until blistered and charred.
2
Place in paper bag.
3
When cool enough to handle, peel , seed and pat dry with paper towels.
4
Do not rush this step.
5
Place peppers and watercress in a food processor and pulse until coarsely chopped.
6
Spoon into bowl.
7
Mix in the ricotta and almonds and season to taste.
8
Work with 1 sheet of phyllo at a time.
9
Cut out 2 X 7 inch and 2 X 2 inch squares for each sheet.
10
Brush large squares with a little oil and place second large square at a 90 degree angle over to form star shape.
11
Place on of the small squares in the center of this.
12
Brush lightly with oil and top with second square.
13
Top with 1/8th of the pepper mix.
14
Bring edges together to form a purse shape and twist to seal.
15
Place onlightly greased cookie sheet and cook for 25 to 30 minutes.
16
Make sure you keep the sheets you are not working with under a damp towel.
281
kcal
Calories
23
g
Fat
10
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 red peppers, 6 ounces watercress, 1 cup ricotta cheese, ¼ cup blanched almond, toasted and chopped, and more.
Yes, Red Pepper and Watercress Filo Parcels falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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