Spinach and ricotta pie

Spinach and Ricotta Pie

Mild olive oil spray/or coconut oil spray
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
250g young spinach
1 egg
250g ricotta, drained (if necessary)
½ tsp nutmeg, freshly grated
100g feta cheese, we love the danish feta!
Salt and pepper to taste
4 sheets filo pastry

Heat a spray of oil in a large pan and fry the onion and garlic until soft but not browned. Add the spinach and cook for approx 5 minutes, stirring and bubbling off any liquid. Sieve and press to remove as much excess liquid as possible. Cool.

Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 180C fan forced.

Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.

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