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.
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
- Preheat oven to 200 c.
- Gently fry the onion in 3 tbsp olive oil together with 1 tsp salt until translucent and golden.
- 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.
- 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.
- Lay the filling in the middle with a diameter of 22cm.
- 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.
- Fold 5 sheets of filo in halves, brushing with olive oil as you fold and layer on top of the filling.
- Roll and scrunch the edge of the filo base around the filling, tucking in the edge of the filo top.
- Brush with olive oil and bake for 30 – 40 minutes until golden.
- Leave to cool for 5 minutes before serving.