Mushroom and Ricotta Filo Crackers


  • tbsp olive oil
  • shallot, peeled and finely chopped
  • small garlic clove, finely chopped
  • 125g chestnut mushrooms, finely chopped
  • sprigs fresh thyme, leaves only
  • 65g ricotta
  • 15g pine nuts, toasted and chopped
  • sheets of filo pastry
  • 40g butter, melted, for brushing
  • 36 chives, to decorate


  1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the olive oil in a frying pan over medium-low heat and cook the shallot for 3-4 minutes until soft. Add the garlic for the final 1 minute.
  2. Increase the heat to high and add the chopped mushrooms and thyme. Cook, stirring frequently, for 6 minutes, until the liquid has evaporated and the mushrooms are nicely browned. Tip into a medium bowl and leave to cool. Add the ricotta and pine nuts to the bowl and mix to combine. Season lightly.
  3. Roll out a sheet of filo pastry and brush with butter. Divide it into three lengthways, then cut it in half widthways, so you have 6 rectangles. Place 1 tbsp of the filling at one short end of a rectangle, then roll up the pastry. Pinch the ends to form a cracker shape. Repeat the same process with the remaining filling and sheets of filo.
  4. Place the parcels on a baking sheet lined with baking parchment. Brush with remaining butter and bake them for 15 minutes until golden. Once cooled slightly, tie chives around the ends to decorate.

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