Cheesy spinach bake

Cheesy spinach bake

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(19 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
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Ingredients

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

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 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.

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Comments, questions and tips

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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.
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.
cleveland
24th Jan, 2011
3.05
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
15th Nov, 2010
5.05
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
5th Sep, 2010
5.05
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
25th Aug, 2010
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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