Traditionally a greek pie, this recipe is super simple! A crowd favourite with this particular dish is making sure you scrunch the filo pastry for the top. This ensures a buttery and crunchy top! Enjoy this fresh out of the oven.
Ingredients 9
500 g frozen spinach, thawed
250 g fresh ricotta
200 g Greek feta, crumbled
1⁄2 cup parmesan, finely grated
4 egg, lightly beaten
3 tbsp dill, chopped
1⁄2 tsp cayenne pepper
125 g butter, melted
10 sheets filo pastry
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Method 4
Preheat oven to 180°C (160°C fan-forced). Squeeze the excess liquid from the . Mix the , , , , , and spinach until well combined.
Lightly brush the base and sides of a 23cm springform tin with some of the . Place 1 sheet of in the baking tin and brush lightly with butter, allowing the edges to overhang. Repeat with 5 more sheets of filo, each on a 45° angle.
Fill the pastry-lined tin with the spinach mixture and fold the overhanging on top. Brush each remaining sheet of filo with and loosely scrunch. Place each crumpled sheet on top of the pie.
Bake for 25 minutes. Loosely cover with foil and cook for a further 20 minutes. Take off the foil and set aside to rest for 15 minutes. Remove the sides of the tin and serve immediately.
Jacob Food's tips
When using filo pastry, make sure you keep it covered with a moist (yes, I said moist) tea towel to ensure it doesn't dry out.
Helpful tips
Can I use fresh spinach instead of frozen spinach for this recipe?
How do I prevent the filo pastry from drying out while assembling the pie?
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