Spinach and ricotta filo pie

Name: How to cook Spinach and ricotta filo pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Spinach and ricotta filo pie

I had some leftover filo pastry so decided to make a pie. Spinach and ricotta go hand in hand and the little extra feta adds a nice saltiness to the mix. The leftovers were great the next day too. I just reheated it through in the oven. The pastry was still crispy and the flavours were arguably even better. I used oil spray on the pasty sheets but butter would work well too I think. You’ll need a spring form baking tin for this recipe, or a normal baking tin, well greased.

Ingredient

Food ration :

4 people

onion finely chopped

2 cloves

garlic crushed

250 g

baby spinach

250 g

ricotta

egg

1/2 tsp

nutmeg

100 g

feta cheese

1 tsp

lemon zest

5 sheets

filo pasty

Cooking instructions

* Step 1

Preheat the oven to 180 degrees c and boil the kettle.

* Step 2

Add a splash of olive oil to a pan over a medium low heat and slowly cook the onions and garlic until soft. Transfer to a mixing bowl.

* Step 3

Put the spinach in a colander or sieve. Cover with boiling water to wilt it and then squeeze as much of the excess liquid as possible (you might want to let it cool for a few minutes before squeezing) and transfer to the mixing bowl with the onions

* Step 4

Stir in the ricotta, egg, lemon zest and crumbled feta, Season with salt and pepper and give everything a good mix.

* Step 5

Next prepare the pastry. Spray or brush your baking tin with oil. Spray or brush both sides of the a sheet of filo pasty with oil and lay into the tray, allowing the pastry to hang over the sides. Repeat for all five pieces of pastry, changing the angle of the sheets.

* Step 6

Put the filling into the pastry case and fold the over hanging pastry in the middle. Brush or spray a little more oil over the top and place in the oven to bake for 30 mins or until the pastry is golden and crispy.