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Cheesy spinach bake

Cheesy spinach bake

A star rating of 4.4 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6-8 portions

Add some glamour to your lunchbox with this smart vegetarian recipe

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal436
fat25g
saturates13g
carbs32g
sugars5g
fibre2g
protein23g
salt2g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
3 WAYS TO VARY IT

1. Add ham as an extra layer. 2. Eat with a splash of hot chilli sauce for added spice. 3. Serve with leftover salad.

Recipe from Good Food magazine, September 2010

Goes well with

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Overall rating

A star rating of 4.4 out of 5.20 ratings
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