Name: Ricotta and spinach pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 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

Loading the player...

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook