Spinach & Ricotta Filo Pie
Spinach & Ricotta Filo Pie
This spinach and ricotta pie is easy to prepare and tastes delicious. For a lower-calorie alternative, substitute for low-fat ricotta cheese and remove the parmesan.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil & extra olive oil to spray
- 1 medium onion, finely chopped
- 1 medium onion, finely chopped
- 500g frozen baby spinach, thawed & drained
- 250g ricotta, drained
- 2 eggs, beaten
- ¼ cup grated parmesan
- Black pepper, to season
- ½ tsp nutmeg, freshly grated
- ½ tsp nutmeg, freshly grated
Method
- Preheat the oven to 180°C fan-forced. Grease a 22cm circular baking dish lightly with olive oil.
- Heat oil in a large frying pan. Add onion and cook for 5 mins until soft and tender, then add the garlic and cook for another 1 min until fragrant.
- In a large bowl, combine onion and garlic, spinach, ricotta, eggs and parmesan. Season well and sprinkle with nutmeg.
- Line the tin with 4 sheets of filo lengthways, spraying with olive oil after each addition, then place 4 more sheets in the other direction in a star shape. Leave any excess pastry to hang over the edge of the tin. Fill with the spinach and ricotta mixture. Fold excess filo pastry over the top and spray well with oil. Bake for 30 mins until the pastry is slightly golden and the pie is cooked through. Serve immediately or while cool.
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