adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spinach and feta pull-apart pie recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Easy and delicious oven-baked dinner!
Ingredients:
  • 4 green shallots, thinly sliced
  • 280g packet baby spinach, coarsely chopped
  • 200g Danish feta, crumbled
  • 200g fresh ricotta
  • 2 eggs, lightly whisked
  • 62.50 ml chopped fresh dill, plus extra sprigs, to serve
  • 14 sheets filo pastry
  • 125g butter, melted, cooled
  • Sea salt flakes
  • Lemon wedges, to serve
Instructions:
  • 1. Preheat the oven to 200°C/180°C fan forced. 2. Heat oil in a 25cm ovenproof frying pan over medium heat. 3. Sauté shallot and garlic for 2 minutes until softened. Transfer to a large bowl. 4. Cook spinach in batches for 1 minute until wilted. Add to the bowl. 5. Allow to cool for 1 hour. 6. Wipe the pan clean and lightly grease it with oil.
  • Combine the feta, ricotta, egg, and dill with the cooled spinach mixture and stir well. Season with black pepper to taste.
  • Place the pastry sheets on a clean work surface and layer one sheet with melted butter. Top with another sheet and brush with butter. Divide the spinach mixture into 7 portions and spread one portion along the long edge of the pastry stack. Roll up tightly to enclose the filling. Arrange each roll in a coiled snail shape in the prepared pan. Cover loosely with plastic wrap. Repeat with the remaining pastry and spinach to create 6 more snail shapes, arranging them to maintain their shape. Brush the tops with butter, sprinkle with sea salt, and bake for 30 minutes or until golden and crisp.
  • Garnish with aromatic black pepper and dill, and serve promptly with lemon wedges.

Similar Recipes