Ingredients

  • 8 sheets of filo pastry
  • Olive oil spray
  • 1 pineapple
  • 1 cup ricotta
  • 1 teaspoon ground cinnamon
  • 1 egg, whisked with a fork

Directions

  1. Preheat the oven to 180°C.
  2. Cut the skin from the pineapple and remove the core. Cut the pineapple flesh into small pieces.
  3. Lay out a sheet of filo, spray with olive oil and lay a second sheet over the top. At one end spoon a quarter of the ricotta, leaving a few centimetres of pastry at either end. Spoon a quarter of the pineapple over the top of the ricotta and sprinkle with a little cinnamon. Spray the edges of the filo with olive oil and then fold the edges over. Spray again and then roll up to form an enclosed parcel.
  4. Repeat three more times and lay the four parcels on a non-stick baking tray. Brush with the egg and bake for 15–20 minutes until browned and crispy.
  5. Drizzle with honey, then cut diagonally in half and serve.

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