Spinach & ricotta pie

Latest comments and suggestions

Results 21-40

• Babka the Brave

  28 July 2012

  Babka the Brave rated and commented on this recipe

  

  I made this with two sheets of puff pastry as filo and I don't get along. The filling is absolutely beautiful, I went with goat's feta. Made the butter bean and tomato salad from this site, lovely stuff.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• eloveland

  15 August 2012

  eloveland rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nomes

  28 August 2012

  Nomes commented on this recipe

  Seriously in love with this dish. Great in summer with fresh baby spinach, but also works from frozen if need be. Great with a bit of sweet chilli sauce on the side. So much easier than making a quiche from scratch!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Froggy

  21 October 2012

  Froggy rated and commented on this recipe

  

  I have just tried this recipe and found it really easy to follow but I will season it a little more next time as I found it a bit bland.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pieracatalano

  03 November 2012

  pieracatalano rated and commented on this recipe

  

  Love this recipe, such a hit with the family. I added mushrooms to one pie and prefered this, would be nice with chicken too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dani Race

  22 November 2012

  Dani Race commented on this recipe

  I thought this was going to be a disaster as most of the ingredients were quite wet but it actually came out really well! I used the same amounts to serve 6 people but there was only 4 of us but even then I thought it could do with a little bit.. more.. unless we are a piggy family!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dani Race

  22 November 2012

  Dani Race rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fallella

  03 December 2012

  Fallella rated and commented on this recipe

  

  Was tasty but to make it less bland I put a tablespoon of Dijon mustard in it and a few herbs. Really brought out a lovely flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Seezal

  15 December 2012

  Seezal commented on this recipe

  Can this be prepared in advance and re-heated?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• minty88

  07 January 2013

  minty88 rated and commented on this recipe

  

  made this tonight. It was solo tasty! even my other half ate it once he got over the shock that he had a plate with no meat for dinner! can't waif to have some for lunch tomorrow! I served it with ratatouille. the nutmeg really makes this dish so make sure you put it in!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenny Piccolo

  15 January 2013

  Jenny Piccolo rated and commented on this recipe

  

  Delicious! Made this as my husband has just started the 5:2 diet so this being under 200 cals was perfect for our meal with salad. Really tasty. Will definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Izzy

  26 January 2013

  Izzy rated and commented on this recipe

  

  Amazing! Made it with puff pastry instead of filo as the shop had run out but it worked just as well! The whole family loved it, will definitely do this again! I served it with potato wedges and salad :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lilit

  10 February 2013

  Lilit commented on this recipe

  Perfect dinner! End result looks and tastes fabulous and professional. It can totally compete with a posh restaurant dish. I did not change anything in the recipe - it is excellent as it is.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• iliana Todorova

  12 February 2013

  iliana Todorova rated and commented on this recipe

  

  Its my favorite one

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kiwiloten

  17 February 2013

  kiwiloten rated and commented on this recipe

  

  I have made this 5 times now. Leaving out the feta on the first occasion , because I didn't have any, still made a gorgeous pie. Substituting cottage cheese for feta works well too and is a cheaper alternative. I have also made the recipe without the filo lid as a deep tray bake which is excellent as a cold slice for packed lunches.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frenchie

  28 February 2013

  Frenchie rated and commented on this recipe

  

  A lovely, tasty and easy to make pie. Not quite as good as the butternut squash and spinach fillo pie, but definitely a close second. Will definitely be making again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MmeButterfly

  02 March 2013

  MmeButterfly commented on this recipe

  Great dish. I made it with very thin home made short crust pastry, as if I was making an apple pie and it looked quite impressive. It's easy to make although it takes a bit of time but the result is stunning and tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mmmarmite

  15 March 2013

  mmmarmite commented on this recipe

  This was delicious! I'm living in Spain at the moment so had to substitute ricotta for requesón and I had 300g is spinach so chucked it all in and didn't use nutmeg, just salt and pepper. Was lovely, well definitely make it again, delicious straight from the oven and the next day cold.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lucylacy

  31 March 2013

  lucylacy rated and commented on this recipe

  

  Good, but not as good as the similar recipe from Jamie Oliver's 30 minute meals.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TINA

  16 April 2013

  TINA rated and commented on this recipe

  

  The tasted amazing,I'll defo make again and will be adding different bits and bobs,but will make it as it is also has it is really great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1854668/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• mild olive oil spray
• 1 medium onion , finely chopped
• 2 garlic cloves , peeled and crushed
• 250g young spinach
• 1 egg
• 250g ricotta , drained (or vegetarian alternative)
• ½ tsp freshly grated nutmeg
• 100g feta cheese (or vegetarian alternative)
• 4 sheets filo pastry (each roughly 38cm x 30cm)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 50 mins

Vegetarian

Ingredients

• mild olive oil spray
• 1 medium onion , finely chopped
• 2 garlic cloves , peeled and crushed
• 250g young spinach
• 1 egg
• 250g ricotta , drained (or vegetarian alternative)
• ½ tsp freshly grated nutmeg
• 100g feta cheese (or vegetarian alternative)
• 4 sheets filo pastry (each roughly 38cm x 30cm)

PER SERVING

189 kcalories, protein 10.2g, carbohydrate 11.7g, fat 11.2 g, saturated fat 5.8g, fibre 1.6g, salt 1 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.