Courgette (zucchini) And Ricotta Phyllo Parcels

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 large courgettes
• 1 teaspoon dried mint
• 250 g ricotta cheese
• 2 eggs, beaten
• 1 teaspoon lemon juice
• 4 sheets phyllo pastry (calls for 1 box but i cant remember box sizes)
• 100 g butter, melted
• 150 g rocket, salad leaves, to serve

Recipe

• 1 preheat the oven to 200°c/gas 6.
• 2 finely grate the courgettes and place in a sieve over a bowl. carefully squeeze out any excess water.
• 3 place the courgettes in a large bowl with the mint, ricotta cheese, eggs and lemon juice.
• 4 mix thoroughly and season with salt and pepper.
• 5 cut the phyllo pastry into large squares. brush each sheet with butter and layer 4 sheets together.
• 6 spoon a little of the courgette mix into the centre of each phyllo square. pull up each corner to form a parcel, twisting slightly to secure.
• 7 place on a baking sheet, brush with melted butter, and cook for 20 minutes until golden and crispy.
• 8 serve hot or cold with rocket salad. if serving cold, allow to cool completely before covering, otherwise they will soften.