Spinach and Ricotta pie

There are one hundred and eleventy gagillion recipes for spinach and ricotta pie. Duyvken recently made a version that I have been valiantly trying to recreate ever since – it was not as spinachy as normal and so so simple. The picture below is a variation on her recipe. I, of course, couldn’t help varying it. I added too much stuff to it and while it was delicious if you want a oozy creamy concoction then follow the basic recipe.

In the picture below there is also 2 shallots, kernels from 1 cob of corn, several sprigs of mint and dill.

spinach and ricotta pie
pretty AND nutritious

Spinach and ricotta pie

  • 8 sheets filo
  • melted butter
  • 1kg ricotta
  • 1 large bunch silverbeet, washed, cut finely
  • 2 egg yolks
  • 1/2 tsp nutmeg
  • salt and pepper
  • 1/2 cup parmesan, grated
  • poppyseeds
  1. Preheat the oven to 180C
  2. Brush 4 sheets of the filo with melted butter and line a baking dish
  3. Combine the ricotta, silverbeet, 2 egg yolks, cheese and seasonings then tip into the filo
  4. Brush the remaining filo with butter and place on top of the filling
  5. Brush the top of the final sheet with butter and scatter over poppyseeds
  6. Bake for 40 minutes or until nice and golden and a knife inserted in the middle of the pie comes out nice and hot.

 

Onward!

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