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Spinach and ricotta filo pies
Spinach and ricotta filo pies
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 8 sheets filo pastry
  • 50g butter
  • 500g frozen chopped spinach, thawed
  • 4 green onions, trimmed, thinly sliced
  • 250g fresh ricotta
  • 200g feta, crumbled
  • 1 egg, lightly whisked
  • 40.00 ml finely chopped dill
  • 1.25 gm finely ground nutmeg
  • Mixed salad, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 180C. Cut the filo sheets in half crossways, then cut each filo square into quarters to make 64 small squares. Brush 8 pie tins or large muffin pans with butter. Layer the small filo squares by placing one on a clean work surface, brushing with butter, then topping with another square at an angle. Repeat this process with 6 more squares and butter to create a total of 8 individual star-shaped stacks. Line the base and sides of the prepared pie tins with the filo stacks.
  • Squeeze excess liquid from spinach with your hands. Combine spinach, green onion, garlic, ricotta, feta, egg, dill, nutmeg, and lemon rind in a bowl. Season with salt and pepper. Fill pie cases with spinach mixture. Fold filo pastry over filling. Bake until golden and cooked through, about 20 minutes.
  • Gently invert the pies onto plates. Enjoy right away with a side of mixed salad leaves and optional lemon wedges.

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