Spinach and ricotta pie
Ingredients
- 1tbsp Olive oil
- 1 Medium onion finely chopped
- 2 cloves of garlic peeled and crushed
- 350g Spinach
- 3tbsp Mint jelly
- 2 Eggs
- 250g Ricotta drained
- ½tsp Grated nutmeg
- Salt and pepper
- 100g Feta cheese crumbled
- 50g Melted butter
- 5 sheets of filo pastry
- 1tbsp Sesame seeds
Method
- STEP 1
Pre-heat oven to 200°C/Gas Mark 6.
- STEP 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.
- STEP 3
Wash the spinach and wilt using the same pan as before. Drain in a sieve over a bowl to catch any juices and squash using the back of a spoon to remove excess water.
- STEP 4
Melt the mint jelly in a small pan until runny.
- STEP 5
Beat the egg with the ricotta and nutmeg, then season. Stir in the feta, mint jelly, onions, garlic and spinach.
- STEP 6
Brush a 20cm round cake tin with a little of the melted butter. Line with sheets of filo, brushing each sheet with the melted butter and 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.
- STEP 7
Bake for 25-30 minutes or until the pastry is golden brown and crisp. Serve warm, straight from the oven, or cold.
