Spinach and ricotta pie recipe
This flaky filo pastry pie is filled with savoury spinach, ricotta, feta and mint, and is perfect for summer entertaining or a picnic.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, peeled and crushed
- 350 g spinach
- 3 tbsp fresh mint jelly (we like Tracklements)
- 2 eggs
- 250 g ricotta, drained
- 0.5 tsp grated nutmeg
- 1 pinch salt
- 1 pinch pepper
- 100 g feta cheese, crumbled
- 50 g melted butter
- 5 sheets filo pastry
- 1 tbsp sesame seeds
Details
- Cuisine: British
- Recipe Type: Pie
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 5
Step-by-step
- Pre-heat oven to 200°C/fan 180°C/350°F/gas mark 6.
- In a large pan, fry the onion and garlic in the oil until soft and transparent, remove from the pan and set aside to cool.
- Wash the spinach and wilt using the same large pan as before. Place the wilted spinach in a sieve over a bowl to catch any juices and squash using the back of a spoon to remove as much excess water as possible.
- Melt the mint jelly in a small pan until runny.
- Beat the egg with the ricotta and nutmeg. Season with salt and pepper. Stir in the feta, mint jelly, onions, garlic and spinach.
- Brush a 20cm (7.9 inch) round cake tin with a little of the melted butter. Line with sheets of filo brushing each sheet with the melted butter, off-setting the pastry sheets to form a rough star shape. Spoon the cheese and spinach mixture into the middle of the pastry. Fold the overhanging pastry up and over the top of the pie filling. Brush with a little more melted butter and sprinkle with the sesame seeds.
- Bake for 25-30 mins or until the pastry is golden brown and crisp. Serve warm, straight from the oven or cold with salads or as part of a picnic spread.
This recipe is courtesy of Tracklements.
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