Spinach and ricotta pie

This easy pie recipe makes a tasty midweek meal idea

Spinach and ricotta pie

Everyone will be excited to get their slice of the pie with this satisfying recipe for every occasion!



  • 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


  • 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.

Recipe and image courtesy of Tracklements,