Dinner

Chicken and Vegetable Ricotta Filo Cups is for Dinner.

Chicken and Vegetable Ricotta Filo Cups takes 10 minutes to prepare.

Chicken and Vegetable Ricotta Filo Cups takes 20 minutes to cook.

Chicken and Vegetable Ricotta Filo Cups makes 9 servings.

The ingredients for Chicken and Vegetable Ricotta Filo Cups are:

Low Fat Ricotta 500 gram(s)
potatoe - sweet potatoe, 220gm
South Cape Tasmanian Fetta Reduced Fat, 50 gram
Edgell Canned Sweet Corn No Added Salt, 128 gram
Chop Chop Chicken, 168 gram
Filo Pastry, 174 gram
Shallots, 3 tbsp chopped

Here is how you make Chicken and Vegetable Ricotta Filo Cups:

Dice sweet potato into small squares and microwave on high covered for about 5 minutes or until soft. Finely slice shallots and lightly fry with cooked sweet potato in a non stick frying pan using low cal spray oil. Cook until potato is golden. Add into a large mixing bowl ricotta, diced fetta, drained corn and chicken pieces, and sweet potato and onion mix. Combine together. Prepare filo pastry using approximately 5 sheets layered together. Grease each layer using low cal cooking spray. Then cut the layered sheets into 6 even squares (repeat this again allowing for enough pastry for an extra 3 squares to make up the 9 servings). Lighty grease a muffin tray using low cal cooking spray once again. Gently line each cup with your filo pastry squares being careful to keep each stack of sheets together. Proceed to fill each cup with equal amounts of filling. Bake in a moderate oven for about 20 minutes or until pastry starts to turn golden.Number of Servings: 9Recipe submitted by SparkPeople user MOVEIT2009.

The nutritional information for Chicken and Vegetable Ricotta Filo Cups is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 175.0

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 0.4 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 0.5 g
• Protein: 14.2 g