Spinach and ricotta pie
This easy pie recipe makes a tasty midweek meal idea
Published:
Everyone will be excited to get their slice of the pie with this satisfying recipe for every occasion!
Ingredients
- Olive oil 1 tbsp
- Medium onion 1, finely chopped
- Garlic 2 cloves, peeled and crushed
- Spinach 350g
- Mint jelly 3 tbsp
- Eggs 2
- Ricotta 250g, drained
- Grated nutmeg 1⁄2 tsp
- Salt and pepper
- Feta cheese 100g, crumbled
- Melted butter 50g
- Filo pastry 5 sheets
- Sesame seeds 1 tbsp
Method
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Step 1
Pre-heat oven to 200°C/Gas Mark 6.
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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.
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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.
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Step 4
Melt the mint jelly in a small pan until runny.
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Step 5
Beat the egg with the ricotta and nutmeg, then season. Stir in the feta, mint jelly, onions, garlic and spinach.
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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.
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Step 7
Bake for 25-30 minutes or until the pastry is golden brown and crisp. Serve warm, straight from the oven, or cold.
Recipe and image courtesy of Tracklements, tracklements.co.uk.