Cheesy spinach bake

Cheesy spinach bake

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Makes 6-8 portions
Add some glamour to your lunchbox with this smart vegetarian recipe

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal436
  • fat25g
  • saturates13g
  • carbs32g
  • sugars5g
  • fibre2g
  • protein23g
  • salt2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g pack feta cheese
  • 2 x 250g tubs ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 3 x 100g bags baby spinach, chopped
  • 1 bunch spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • good grating nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 100g breadcrumbs
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 sheets filo pastry

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
karen246
22nd Nov, 2016
Is the spinach cooked and then squeezed of the water? or is it used straight from the bag. Unless I've overlooked it somewhere in the recipe I assume its pre-cooked. Many thanks in advance to anyone able to answer this post.
callychally
7th Feb, 2015
Incredibly filling... but tasty. Will definitely make again but with a few of the suggestions below.
janetmiddleton
14th Jan, 2014
Am making this for the 3rd time for a large party. Tasty and easier to make than it seems.
LibbyR26
27th Nov, 2013
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.
jodifrances
23rd May, 2013
5.05
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
14th Jul, 2012
4.05
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
12th Feb, 2012
5.05
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
20th Dec, 2011
4.05
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
6th Sep, 2011
5.05
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
2nd Sep, 2011
5.05
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.

Pages

charri1978
12th Nov, 2017
Is the spinach pre cooked before you add it? I’m assuming not?
goodfoodteam's picture
goodfoodteam
16th Nov, 2017
Thanks for your question. No, there is no need to pre-cook the spinach.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.