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

Details

  • Cuisine: British
  • Recipe Type: Pie
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 5

Step-by-step

  1. Pre-heat oven to 200°C/fan 180°C/350°F/gas mark 6.
  2. 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.
  3. 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.
  4. Melt the mint jelly in a small pan until runny.
  5. Beat the egg with the ricotta and nutmeg. Season with salt and pepper. Stir in the feta, mint jelly, onions, garlic and spinach.
  6. 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.
  7. 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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Spinach and ricotta gnudi

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