Cheesy spinach bake

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• swanny

  25 August 2010

  swanny commented on this recipe

  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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• DJW

  05 September 2010

  DJW rated and commented on this recipe

  

  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.

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• Emsiob

  17 September 2010

  Emsiob rated this recipe

  

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• ingridbraad

  06 October 2010

  ingridbraad rated this recipe

  

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• SophieE

  15 November 2010

  SophieE rated and commented on this recipe

  

  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.

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• emles

  24 January 2011

  emles rated and commented on this recipe

  

  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

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• Smiles302

  20 February 2011

  Smiles302 rated this recipe

  

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• Katie

  02 September 2011

  Katie rated and commented on this recipe

  

  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.

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• Katie

  02 September 2011

  Katie commented on this recipe

  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.

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• faith

  06 September 2011

  faith rated and commented on this recipe

  

  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.

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• Dizzydoolally

  21 November 2011

  Dizzydoolally rated this recipe

  

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• Resi

  18 December 2011

  Resi rated this recipe

  

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• Resi

  20 December 2011

  Resi commented on this recipe

  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

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• ingridbraad

  06 January 2012

  ingridbraad rated this recipe

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• Mowfie

  12 February 2012

  Mowfie rated and commented on this recipe

  

  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.

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• bubbbinka

  13 March 2012

  bubbbinka rated this recipe

  

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• pshopper

  14 July 2012

  pshopper rated and commented on this recipe

  

  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.

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• jodi

  Today

  jodi rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Makes 6-8 portions

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian

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

Per serving

436 kcalories, protein 23g, carbohydrate 32g, fat 25 g, saturated fat 13g, fibre 2g, sugar 5g, salt 2 g

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