- Fry the chopped mushrooms, garlic and nuts in olive oil, resting the rosemary on top.
- Whilst the mushrooms are cooking, gently wilt the spinach.
- Add the spinach to the mushroom and nut mixture and leave to simmer for a few minutes until most of the juices have evaporated.
- Take the mixture off the heat and let it cool slightly. Turn the oven on to 190C/375F/Gas Mark 5.
- Remove the rosemary, add the ricotta and stir until evenly mixed.
- Add the juice of half a small lemon and season to taste.
- Take 6 sheets of filo pastry and separate into two piles. Take each pile and cut into 6 even square shapes. You should have 12 squares three sheets thick, 36 squares in total. Each parcel will use 3 of these squares.
- Take a sheet and brush it with olive oil, place another sheet on top, and repeat.
- Place some mushroom mixture (approximately 2 dessert spoons) in the centre, and gather the pastry corners together to the top. Brush with oil.
- Repeat until all the pastry is used up and put in the oven on a lined baking tray for 12 - 14 minutes or until golden brown.
