Ricotta Spinach Pie
Ricotta Spinach Pie is savoury fillo pastry filled with a tasty, cheesy filling. It's a perfect vegetarian recipe for lunch, dinner and picnics. Plus this pie is a fantastic make ahead recipe.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 8 ounces (250 grams) frozen spinach (thawed )
- 2 cups (500 grams) fresh ricotta
- ¾ cup (100 grams) crumbled feta
- ½ cup grated Parmigiano Reggiano cheese (Parmesan cheese) (or Pecorino Romano cheese)
- 2 eggs
- ¼ teaspoon grated nutmeg
- pinch salt
- ½ cup olive oil (extra)
- 20 sheets fillo (phyllo) pastry ((approx 13 ounces/375 grams))
- 1 egg (for egg wash)
- pinch salt (extra)
Instructions
- 1
Preheat oven to 350ºF./180ºC Line a large baking pan or pizza pan with non stick baking paper.
- 2
Finely chop onion and garlic.
- 3
Heat 2 tablespoons oil in a skillet over medium heat.
- 4
Add onion and garlic and cook until golden. Set aside to cool.
- 5
Squeeze out as much moisture as you can from the defrosted spinach.
- 6
Mix spinach with the cooled onion mixture, ricotta, crumbled feta, grated Parmigiano Reggiano cheese (Parmesan) or pecorino Romano cheese, eggs, grated nutmeg, salt.
- 7
Follow all the tips listed below when using fillo pastry.
- 8
Take 4 sheets of fillo pastry brushing some of the ½ cup olive oil between each sheet.
- 9
Spoon about 1/5 of the mixture along the long side, roll up and twist into a coil onto the prepared baking tray. Don't panic if it splits a little - this is rustic cooking!
- 10
Continue this way until you have used up all the pastry and filling and your pie looks like a large coiled sausage.
- 11
Beat extra egg with extra salt. Brush the pie with egg getting into all the joins. Be liberal and make sure to use all of the egg.
- 12
Bake it for 1 hour by then it should be crispy brown all over and the gorgeous smell should be invading your house. Now you know it's ready.
- 13
Let it cool a little then cut it into generous wedges.