Spinach & Ricotta Pie
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Ingredients
mild
olive oil spray
1 medium
onion , finely chopped
2
garlic cloves , peeled and crushed
250g young
spinach
1 egg
250g
ricotta , drained (or vegetarian alternative)
½ tsp freshly grated nutmeg
100g
feta cheese (or vegetarian alternative)
4 sheets filo pastry (each roughly 38cm x 30cm)
Method
-
Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
-
Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
-
Spray a 20cm loose-based cake tin with a little oil. Line with the filo sheets, leaving excess pastry overhanging and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie. Spray generously with oil. Bake for 25-30 minutes until golden brown and crisp. Serve warm or cold