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Spinach and ricotta filo pies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious spinach ricotta pie for a quick and satisfying meal.
Ingredients:
  • Olive oil cooking spray
  • 75g baby spinach
  • 3/4 tsp dried mixed herbs
  • 4 sheets filo pastry
  • 100g fresh ricotta, crumbled
  • 2 eggs, lightly beaten
  • 128.75 gm milk
  • 50g feta, crumbled
  • 20.00 ml pepitas
  • Mixed salad, to serve
Instructions:
  • Coat a large frying pan with oil and heat over medium-high heat. Add spinach and ½ teaspoon of mixed herbs. Sauté for 1 minute until the spinach wilts slightly. Allow it to cool for a moment.
  • Preheat oven to 200C/180C fan-forced. Grease 4 holes of a 6-hole, ¾ cup-capacity non-stick muffin pan. Lightly oil 1 filo sheet, fold in half lengthwise, cut in half crosswise, layer pieces to form a cross. Gently press into 1 hole, scrunch edge slightly. Repeat with the remaining filo for each hole.
  • Mix the spinach mixture, ricotta, egg, milk, and ¾ of the feta in a bowl. Season with salt and pepper. Spoon the mixture into the pastry cases. Combine pepitas, remaining herbs, and fetta in another bowl, then sprinkle over the filling.
  • Bake for 20-25 minutes until the filling is set and the pastry is golden. Enjoy with a side of salad.

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