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Humble pie
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Ingredients:
  • 1 bunch English spinach, trimmed
  • 80ml olive oil
  • 1 leek, finely chopped
  • 12 sheets filo pastry
  • 125g butter, melted
  • 500g fresh ricotta
  • 160g parmesan
  • 200g semi-dried tomatoes
  • Salt & freshly ground pepper
  • 18.20 gm olive oil, extra
  • Salad, to serve
Instructions:
  • 1. Preheat the oven to 180°C. Blanch spinach in boiling water, drain well, and squeeze out excess moisture. Finely chop the spinach. Heat oil in a large pan over medium heat and sauté onions and leek until golden, stirring occasionally. Let it cool.
  • Cut the pastry sheets in half width-wise to make 24 sheets. Layer 12 sheets on top of each other, brushing each with melted butter, and place them in a greased 30cm x 24cm baking dish.
  • Mix together spinach, onions, ricotta, parmesan, tomatoes, and eggs in a large bowl. Season with salt and pepper. Spread over pastry base. Layer remaining filo sheets with butter, then place on top of ricotta mixture. Brush with olive oil. Bake pie for 40 minutes until pastry is golden. Serve warm or at room temperature with a side salad.

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