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Member recipe

Spinach and ricotta pie

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Cooking time

Prep: 40 minutes Cook: 25 minutes

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Serves 6

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

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  • 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


  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

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