Name: Spinach and ricotta filo pie
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 grams baby spinach leaves; ⅓ cup (80g) ricotta; ½ teaspoon finely grated lemon rind; 1 green onion, chopped finely; 2 teaspoons finely chopped fresh dill; 1 sheet fillo pastry; cooking-oil spray

This tasty spinach and ricotta pie made with filo pastry is very light and can be ready in only 30 minutes.

Looking for more spinach and ricotta recipes?

Ingredients

50 grams baby spinach leaves

⅓ cup (80g) ricotta

½ teaspoon finely grated lemon rind

1 green onion, chopped finely

2 teaspoons finely chopped fresh dill

1 sheet fillo pastry

cooking-oil spray

Method

Preheat oven to 200°C/400°F. Line a small oven tray with baking paper.

Drop spinach into a medium saucepan of boiling water; drain immediately. Transfer to a bowl of cold water; drain well. Squeeze excess water from spinach; chop coarsely.

Combine spinach, ricotta, rind, onion and dill in a small bowl; season to taste.

Lightly spray pastry with oil. Fold pastry in half to form a square. Spoon spinach mixture in the centre of pastry. Gather pastry around filling to partially enclose.

Place pie on tray. Spray with a little more oil. Bake for 15 minutes or until golden. Serve with lemon wedges, if you like.

Recipe makes one pie; make double the quantity and freeze one pie for another fasting day.
Note

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.

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