Ricotta and spinach pie

  • 10 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Ricotta and spinach pie
  • 500 gram frozen spinach, thawed and well-drained
  • 250 gram ricotta
  • 6 green onions, sliced
  • 2 eggs, lightly beaten
  • 1/4 cup grated parmesan
  • 1/4 cup basil
  • 1/4 teaspoon ground nutmeg
  • 8 sheets of filo


Ricotta and spinach pie
  • 1
    Preheat oven to 180°C. Lightly grease a 23cm square ovenproof baking dish.
  • 2
    In a large bowl, combine spinach, ricotta, green onions, eggs, grated parmesan, basil, and nutmeg. Season to taste.
  • 3
    Layer 4 sheets of filo lengthways into dish, spraying with oil after every second sheet. Place 4 more sheets of filo in the opposite direction, spraying with oil as before - pastry will overhang dish. Fill with spinach mixture.
  • 4
    Fold filo over mixture to cover and spray with oil. Bake 35-40 minutes, until pastry is golden and crisp. Serve in squares with salad.

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