Spinach & Ricotta Filo Pie

This has to be one of our longest favourite family recipe. A delicious crunchy filo pie filled with soft ricotta, extra cheese and baby spinach leaves. Im sure it will become a family favourite at your place too.

Ingredients

250g baby spinach leaves
1 brown onion, diced
3 garlic cloves, diced
500g fresh ricotta
200g feta cheese
1/2 cup parmesan, grated
2 eggs
100g butter, melted
12 sheets filo pastry
1 tbsp sesami seeds
EGG WASH
Egg yolk + splash of milk

Method

Preheat your oven to 180c. In a fry pan, over a medium heat, saute the onion and garlic for a couple of minutes. Then add the spinach and saute until just wilted. Remove from the heat, set aside and allow to cool.
In a large mixing bowl, combine the ricotta, feta, parmesan, eggs and parsley. Once the spinach and onion mix has cooled add it the bowl and fold through until well combined
Lay one filo sheet down on your bench. On the shorter side brush a layer of the melted butter and the join with another layer of filo (you want it to overlap about 3cm). Repeat with another sheet until you have one long rectangle. Then brush all over with more butter and top with another three sheets of filo the same way. So you should now have two layers.
Add a thin layer of the ricotta mix along the length of the filo rectangle. Then start rolling length way inwards until you form a long round log. Starting from one end of the log, begin to spiral inwards until you get to the end and you have a large round circle. Place it into the centre of a round greased baking dish.
Repeat this process with the remaining 6 filo sheets and ricotta filling. Once you have another long log, carefully wrap it around the first one in your baking dish. Brush with your egg wash, top with sesemi seeds and bake for 35min or until golden and crunchy.

Ana’s tips & advice

Using fresh ricotta works best for this recipe.
Perfect for school lunchboxes
Store in an airtight container in the fridge for up to 3 days.
Get the little ones involved. This is a great recipe for them to practise their cooking skills. Get them stirring and cracking eggs.