This spinach ricotta pie is great for entertaining, it’s easy to make and it looks impressive to serve. Have it for brunch or a light dinner along side a salad, roasted beets or steamed green beans. It’s also the perfect dish to take along to a party. And did I mention your home will smell heavenly as it bakes?
- 1 bag (227g ) fresh spinach, rinsed
- ¾ cup thinly sliced green onions
- 1 cup smooth ricotta cheese
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh dill
- 1 egg
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 sheets phyllo pastry
- ¼ cup olive oil
- Preheat oven to 400°F.
- Heat a large pot over medium-high heat. Add slightly wet spinach; cook and stir until wilted, about 1-2 minutes. Transfer spinach to a colander, rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.
- Stir together spinach, green onion, ricotta, feta, dill, egg, nutmeg, and salt in a bowl, set aside.
- Working quickly, place 1 sheet of phyllo on the counter, brush with olive oil. Place another sheet of phyllo over the first, turning it slightly. Repeat with remaining sheets of phyllo turning each slightly to form a jagged star. Transfer phyllo to a 10-inch oiled nonstick frying pan, allowing the phyllo to hang over the edge.
- Spread spinach mixture in centre of phyllo. Fold phyllo over spinach mixture, brush with oil and bake until golden and crispy, about 25 minutes. Slide the pie out of the pan, cut into wedges and serve.
- The best way to thaw phyllo is in the fridge overnight.
- Don’t worry if the phyllo cracks.
- You can rewrap any unused phyllo and re-freeze for another use.
- Make sure you squeeze the spinach until dry. If you don’t the pie will end up watery.
- If you don’t have a 10-inch frying pan, you can make this recipe on a greased baking sheet, just spread the spinach mixture to make a circle with 10 inch diameter.