Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Offers
Favourites
Regulars
Shopping Lists
Delivery Pass
Recipes
Pay less with More Card
Food to Order
Giant Ricotta Bauble

Giant Ricotta Bauble

By Morrisons
Published on 10 September 2024
Introducing the party sharer to end all sharers. Impress your guests and graze into Christmas or the New Year with our Giant Ricotta Bauble: ricotta, honey, walnut and spinach stuffed in ready-made filo topped with festive cranberry chutney and pesto.
Shop for ingredients

Time and servings

1 hr 5 minsTotal time
12Servings
25 minsPrep time
40 minsCooking time

Ingredients

  • 1 tbsp olive oil
  • 1 large white onion, sliced
  • 2 leeks, sliced
  • 2 garlic cloves, minced
  • 160g baby spinach
  • 100g walnuts, roughly chopped
  • 500g ricotta (any excess liquid drained)
  • 150g feta, crumbled
  • 4 tablespoons honey
  • Zest of 1 lemon
  • 75g butter, melted
  • 12 filo pastry sheets
  • 4tablespoons pesto
  • 4 tablespoons cranberry sauce
  • Small handful of black sesame seeds
  • Small handful of parsley finely chopped

Method

  1. Step 1

    Preheat oven to 200°C, fan 180°C, gas 6. Heat your oil in a non-stick pan over a medium heat and add your white onion, leek, and garlic. Fry, stirring as you go for 5 minutes until fragrant and softened. Add your spinach and cook for a few mins until wilted. Remove from the heat, add to a large mixing bowl, and allow to cool slightly.

  2. Step 2

    Once cooled, add walnuts, ricotta, honey, lemon zest, a small pinch of salt and a generous helping of pepper. Stir until fully combined.

  3. Step 3

    Brush three sheets of filo with the melted butter and stick them together end to end to make a long rectangle, lay another 3 sheets on top and brush with butter to thicken.

  4. Step 4

    Place half of your filling in a long sausage shape, the same length of your filo along the long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage shaped, ricotta encased in filo. Repeat this process with the remaining filo sheets and filling so that you have two long pastry rolls. Line a large baking tray with baking paper.

  5. Step 5

    Lay each roll, butted up next to one another and brush all over in more melted butter. Bend into a ring to make a swirl. Pop in the oven for 35- 45 mins, turning halfway.

  6. Step 6

    Remove from the oven and use your pesto and cranberry to brush the top of each roll to create a red and green spiral effect. Sprinkle with sesame seeds and parsley and serve centre stage for the ultimate sharer.