Rolling, Rolling... Spinach and Ricotta Filo Parcels

What seems like a long time ago now, Jus Rol got in touch and offered Steve and me the chance to try out some of their products. Because Steve loves cooking and I love getting things in the post, we leapt at the opportunity.

And then we had a baby and eating anything but bananas and ready meals got put on the back burner (because pans are harder for toddlers to grab if they're on the back burner, don't you know?).

Last weekend, both of Matilda's Grannies came to visit. Steve and I took the opportunity to leave them doting in the living room; we hid in the kitchen and did a bit of real cooking including making use of our Jus Rol filo pastry.

Being quite disorganised at the moment, we hadn't actually found a recipe to follow (despite there being loads to choose from on the Jus Rol website) or thought about ingredients. We improvised. We hacked some spinach out of the freezer, found a tub of ricotta in the fridge and hazarded a guess at cooking times... and it all worked surprisingly well.

This is what we did:

Spinach in a pan

We started by defrosting a couple of handfuls of spinach.
We mixed it up with a whole tub of ricotta.
We cut Jus Rol filo pastry sheets in half, dolloped spinach and ricotta goop into the middle of each half sheet and folded them up into parcels.
We spread (because we don't have anything as sophisticated as a pastry brush) melted butter all over the parcels.
Then we cooked them at 200°C for about ten minutes.

Ricotta and spinach goop

Finally, we served them to our mothers, both of whom nodded at the taste encouragingly. Steve and I were certainly both very happy with the results - lovely crispy pastry with warm, gooey filling? Yum!

Having both always thought of pastry as tricky and traumatic (in my case, having always thought of entering the kitchen as tricky and traumatic), we were hugely impressed with the simplicity of Jus Rol sheets - there was no preparation required and they tasted at least as good as handmade pastry without any of the fuss. Had our folding been a little bit neater, we could have easily passed these off as filo parcels procured from a shop.

Filo parcels

We also had the chance to try out the Jus Rol pain au chocolat (pains au chocolat? pain au chocolats? Honestly, my mum speaks fluent French and I can't even do plurals). We were a bit dubious about pastry out of a tube but these were incredibly simple to put together (open tube, put chocolate on pastry sheets, fold over, bake) and tasted lovely - a bit heavier and butterier than any we've had before but really satisfying.

Also: I like Steve's surreal food photography which makes it look as if the plate is floating...

Pain au chocolat

There's even more Jus Rol experimentation to follow shortly...!

Have you tried any Jus Rol products? What did you think?

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