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Crunchy spinach and ricotta filo pie
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious vegetarian pie with ricotta and spinach in crispy filo pastry.
Ingredients:
  • 4.60 gm olive oil
  • 280g baby spinach
  • 40g butter, melted
  • 8 sheets filo pastry
  • 500g fresh ricotta
  • 100g feta, crumbled
  • 2 eggs, lightly beaten
Instructions:
  • In a large deep frying pan heated with oil over medium heat, add spinach and cook, stirring occasionally, until just wilted, about 1 minute. Transfer the spinach to a plate and let it cool for 20 minutes. Place the spinach in a sieve over a bowl and press out excess liquid using the back of a large spoon.
  • Preheat your oven to 200°C/180°C fan-forced. Grease a 20cm-round (base) springform pan with a bit of butter. Place one filo sheet on a flat surface and brush with butter. Gently press the filo into the pan, buttered side down, covering the base and sides, letting the edges hang over. Repeat with 5 more sheets of filo and butter in a clockwise fashion.
  • Combine ricotta, feta, and egg in a large bowl until mixture is lumpy. Mix in spinach and season with salt and pepper.
  • Spoon mixture into pan and neatly fold filo sides to create a border. Brush one filo sheet with butter, scrunch, and place over half of the filling. Repeat with the last sheet of filo and butter to cover the filling. Brush edges with any leftover butter. Bake on a tray for 30-40 minutes until golden. Let it rest for 10 minutes, then carefully remove from pan and serve.

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