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Spinach and ricotta slice
Spinach and ricotta slice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Convenient frozen filo pastry filled with savory spinach and creamy ricotta cheese, baked to perfection.
Ingredients:
  • 36.40 gm olive oil
  • 2 bunches silverbeet, trimmed, washed, shredded
  • 400g fresh ricotta cheese
  • 100g feta cheese, crumbled
  • 4 sheets filo pastry
  • 1 onion, chopped
  • 1 egg, lightly beaten
  • Olive oil spray
Instructions:
  • In a large frying pan over medium heat, heat oil. Sauté onion for 5 minutes until soft and slightly browned. Add silverbeet and cook for 5-7 minutes, stirring occasionally, until tender. Transfer to a large bowl and allow to cool.
  • Preheat your oven to 200C (180C fan) and generously grease a 20cm square cake pan.
  • Combine ricotta, feta, and egg with the silverbeet, then season with salt and pepper to taste and thoroughly mix.
  • Lightly coat each sheet of filo with a drizzle of oil. Place them one by one in the pan, ensuring a 3cm overhang. Spread the spinach mixture over the pastry and press it down gently with a spatula. Fold the edges of the filo over the filling.
  • Bake for 25-30 minutes until the filling is firm and the filo is crispy and golden. Let it cool in the pan before cutting into squares.

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