No image available
Member recipe

Spinach and ricotta pie

Member recipe by

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

Member recipe by

Cooking time

Prep: 40 minutes Cook: 25 minutes

Skill level

Easy

Servings

Serves 6

Light crisp pie that can be made ahead this version has Italian cheese and soft greens

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 medium onion finely chopped
  • 2 cloves of garlic peeled and crushed
  • 250g young spinach
  • 1 egg
  • 250g ricotta drained
  • 1/2 tsp freshly grated nutmeg
  • 100g feta cheese
  • 4 sheets of filo pastry 38cm by 30cm

Method

  1. Oil a deep pan fry onion and garlic for 10 mins until soft but not coloured add spinach cook for 5 mins stirring tip into a sieve and presto remove as much excess liquid as possible. Cool

  2. Beat egg with the ricotta and nutmeg and season stir in feta with the spinach and onion heat oven to 200/fan

  3. Oil a 20cm loose based cake tin line with filo pastry sheets leaving excess pastry overhang spray each sheet with oil spoon the cheese and spinach mixture into tin bring pastry over the top of the pie spray

  4. With oil generously bake for 25 - 30 mins until golden brown and crisp serve hot or cold

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.