Cheesy spinach bake

Cheesy spinach bake

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(14 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Makes 6-8 portions

Add some glamour to your lunchbox with this smart vegetarian recipe

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
436
protein
23g
carbs
32g
fat
25g
saturates
13g
fibre
2g
sugar
5g
salt
2g

Ingredients

  • 200g pack feta cheese
  • 2 x 250g tubs ricotta
  • 3 x 100g bags baby spinach, chopped
  • 1 bunch spring onions, finely sliced
  • 50g parmesan, grated
  • 1 egg
  • good grating nutmeg
  • 100g breadcrumbs
  • 2 tbsp olive oil
  • 6 sheets filo pastry

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Method

  1. Heat oven to 180C/ 160C fan/gas 4. Mash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.
  2. Brush a 20 x 30cm tin with a little oil. Layer in half the filo sheets, brushing each with oil before adding the next. Scatter remaining breadcrumbs evenly over the base. Spoon in the ricotta filling and gently spread, so as not to dislodge the breadcrumbs. Cover with remaining filo, brushing with oil as you go, then score into portions. Bake for 35-40 mins until golden and crisp. When cool, freeze in individual squares. Defrost overnight in the fridge and eat cold, or warm in a microwave.

Recipe from Good Food magazine, September 2010

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Comments

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janetmiddleton's picture

Am making this for the 3rd time for a large party. Tasty and easier to make than it seems.

LibbyR26's picture

Not as fiddly as I expected. Followed the recipes exactly and it worked perfectly. Went down a treat. Have frozen portions and re-heated in the microwave and happy with the results. Will make it again.

bbcgdfd's picture
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This recipe was a fiddly but well worth the effort! It was so delicious I used mascarpone cheese in place of the ricotta everyone loved it went down a treat adult's and children alike there was no leftovers to freeze!

pshopper's picture
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I doubled the ingredients and also added an extra egg yolk and a cup of chopped dill. Also I sprinkled some bread crumbs on the base of the tin to soak up any excess liquid. You do need to salt & pepper it well.

mowfie's picture
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Loved this! Found it very easy to make and very tasty. I had enough left over to freeze 4 portions so made many tasty meals out of it. Will definitely be making it again.

soulandelalanne's picture
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didnt have feta or ricotta cheese.
instead used 15% creme fraiche, mozzarella , some goats cheese and topped up to required amount with yoghurt, used 2 eggs, a quarter of an ordinary onion very finely cut up as i didnt have spring onions either, really i just used up lots of ods en ends i had lurking in the fridge
a good handfull of mushrooms cut into chunks and rather more spinach than stated and not the baby variety either!
lots of pepper and herb salt
very good basic recipe, asking to be adapted
result was fantastic, will so make again as i love spinach

withef1's picture
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This was delicious, I added an extra egg due to comments about it being dry and also 2 cloves of garlic and good seasoning, it was perfect. I also used the blender to mix and chop everything.

kfenton01's picture
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Didnt have ricotta so used cream cheese, only had one pack of feta, added sliced mushrooms to the mix, blitzed onions, garlic and ginger prior to adding other ingredients and left to cool slightly before cutting and it was awesom! sometimes you dont need to folow the recipe to the letter, just get the general idea and then elaborate on it yourself. Someone else has mentioned seasoning, this dish definitely needs it, spinach can be really bland without a decent sprinkle of salt. I also added some grated parmesan on top of the pastry as a final touch. Just about to eat cold with soup for our lunch now, cut into mini squares - lovely and will definitely make again.

kfenton01's picture
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Didnt have ricotta so used cream cheese, only had one pack of feta, added sliced mushrooms to the mix, blitzed onions, garlic and ginger prior to adding other ingredients and left to cool slightly before cutting and it was awesom! sometimes you dont need to folow the recipe to the letter, just get the general idea and then elaborate on it yourself. Someone else has mentioned seasoning, this dish definitely needs it, spinach can be really bland without a decent sprinkle of salt. I also added some grated parmesan on top of the pastry as a final touch. Just about to eat cold with soup for our lunch now, cut into mini squares - lovely and will definitely make again.

cleveland's picture
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Nice taste and really easy to make. I did think it was a bit dry so may try using less spinach next time. Will make again with a few alterations

sophiee's picture
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Couldn't get enough! I added more layers of filo to make the pastry thicker which made it easier to serve and eat. Made it for a girly dinner party as there was a veggie with us but everyone loved it more than the meat options! Really lovely.

misslulu's picture
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Didn't have enough ricotta so used half ricotta and half half fat creme fraiche and even my spinach phobic other half liked it and said will eat again. Just as well as made plenty and have frozen enough for another 2 meals for 2of us.

izaseth's picture

Have just made this and the flavour is lovely and I got 10 good sized portions from it. The only time consumming thing was seperating the filo sheets which was a bit fiddly!

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