Autumn Baking Savoury Cook Main Dishes Spring Summer Winter

Spinach and Ricotta Crunchy Filo Pie

October 22, 2020

This is a simplified and quicker version of a traditional Italian spinach and ricotta pie. Interestingly, whole eggs are broken into divots made with the back of a spoon in the filling, which when baked add contrasting texture and colour. Frozen spinach is a convenient standby to have in the freezer that can reduce the preparation time greatly but if your garden is busting with leafy green vegetables this is a great recipe to transform them into a delicious meal.


Ingredients

(Serve 6)

1 lrg onion, finely chopped

3 tbps olive oil + extra

1 ½ tsp salt

3 x 250 g packs frozen chopped spinach, thawed

500 g fresh ricotta, drained for 10 minutes

6 free-range eggs

½ cup Pecorino or Parmesan, finely grated

½ tsp freshly ground nutmeg

1 tsp dried dill

1 x 375 g pack filo pastry

Method

  1. Preheat oven to 200 c.
  2. Gently fry the onion in 3 tbsp olive oil together with 1 tsp salt until translucent and golden.
  3. Squeeze as much liquid out of the thawed spinach as possible and place in a large bowl. Add the ricotta, cooked onion, ½ tsp salt, 2 eggs, Pecorino, nutmeg, dill and freshly ground black pepper. Mix until well combined.
  4. Line a large baking tray and layer 10 sheets of filo pastry in an alternate crisscross fashion on top of each other, lightly brushing each layer with a little olive oil. This will make an even large pastry base.
  5. Lay the filling in the middle with a diameter of 22cm.
  6. Using the back of a spoon, make four indentations in the filling and crack the remaining eggs into the indents. Sprinkle with a little salt and pepper.
  7. Fold 5 sheets of filo in halves, brushing with olive oil as you fold and layer on top of the filling.
  8. Roll and scrunch the edge of the filo base around the filling, tucking in the edge of the filo top.
  9. Brush with olive oil and bake for 30 – 40 minutes until golden.
  10. Leave to cool for 5 minutes before serving.

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