Spinach and ricotta pie

A perfect easy dinner idea and the cold leftovers are great for lunch. You can pretty much add as many veggies as you like, so it’s a great way to use up any veggies in your fridge.


1 teaspoon olive oil

250g baby spinach

1 small onion diced

40g butter, melted

12 sheets filo pastry

500g light ricotta

100g feta, crumbled

2 eggs, lightly beaten

  • Step 1
    Heat oil in a large deep frying pan over medium heat. Add spinach and onion. Cook, until just wilted. Transfer to a plate to cool. Once cool squeeze excess liquid.
  • Step 2
    Preheat oven to 200°C/180°C fan-forced. Brush the base and side of a baking dish with a little of the butter. Place 1 sheet of filo on a flat surface. Brush with butter and push filo into baking dish. Allow the filo to extend over edge of pan. Repeat layering with the other sheets of filo.
  • Step 3
    Put ricotta, fetta and egg in a large bowl. Stir to combine. Stir in spinach and onion. Season with salt and pepper.
  • Step 4
    Spoon the mixture into the baking dish. Filo filo over the top of the mixture form a pie. Brush with butter. Brush edges with any remaining butter. Bake for 30 to 40 minutes or until golden.

    **You can add other veggies. In the pie pictured below I added par boiled sweet potato and grated zucchini along with the spinach **


    Rachelle xx

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