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Spinach and fetta pie
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Prep Time:
10 minutes
10 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
50 minutes
50 minutes
Ingredients:
- 500g ricotta
- 300g pack frozen spinach, thawed
- 250g feta, crumbled
- 3 sheets filo pastry
- 2 tsp finely grated lemon rind
- 40.00 ml chopped dill
- 62.50 ml toasted pine nuts
Instructions:
- Preheat your oven to 170°C. Pat the spinach dry between paper towels to remove excess liquid. Combine the spinach with crumbled feta, ricotta, pine nuts, garlic, lemon zest, dill, salt, and pepper in a large bowl. Transfer the mixture to a greased 5-cup ovenproof dish.
- Lay out filo sheets and lightly coat with oil spray or brush with olive oil. Cut each sheet into 10cm squares individually. Gently scrunch each square and place on top of the pie filling until completely covered.
- Bake until golden brown and cooked through, about 35-40 minutes. Serve alongside a fresh green salad.
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