Recipe ingredients:
350g mixed mushrooms, chopped (I use chestnut and button because they have the best names),
6 sheets of filo pastry (I use a standard size ready-made pack),
2 large garlic cloves, finely chopped,
50-60g pine nuts & walnuts, chopped,
150g baby spinach,
250 ricotta,
juice of half a lemon,
olive oil,
fresh rosemary,

salt & pepper.

 

 

 

 

Step-by-step method for cooking the dish:

1. Fry the chopped mushrooms, garlic and nuts in olive oil, resting the rosemary on top.
2. Whilst the mushrooms are soaking up lots of flavour, wilt the spinach.
3. Add the spinach to the mushrooms and nuts, and leave to simmer for a few minutes until most of the juices have evaporated.
4. Take the mixture off the heat, and let it cool slightly—turn the oven (190°c or 170°c for fan ovens).
5. Remove the rosemary, add the ricotta and stir until even.
6. Add the juice of half a small lemon (1tsp approx) and season to taste.
7. Take the 6 sheets of filo pastry and separate into two piles. take each pile of 3 sheets, and cut into 6 even square shapes (so you should
8. have 12 piles 3 sheets thick, and 36 squares in total—each parcel will use 3 of these squares)
9. Take a sheet, brush it with olive oil, place another sheet on top, and repeat.
10. Place some mushroom mixture (approx. 2 dessert spoons) in the center, and gather the pastry corners together the top—brush with oil.
11. Repeat until all the pastry is used up (you can snack on any unused filling!) and pop in the oven on a lined baking tray for 12-14 minutes.
12. Whilst the parcels are in the oven, you can make your Jubilee flags! Cut your paper into small rectangles and draw a union jack on each.
13. Cut 12 lengths of string (approx. 12cm) and staple a flag to each, in the center.
14. Your parcels should be ready now—take them out of the oven and tie a flag around the top of each.

List of equipment needed:

For the parcels:
large saucepan,
sharp knife,
pastry brush,
baking tray,
baking paper.