Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1 bunch English spinach, trimmed

  3. 1/3 cup (80ml) olive oil

  4. 2 onions, chopped

  5. 1 leek, finely chopped

  6. 12 sheets filo pastry

  7. 125g butter, melted

  8. 500g fresh ricotta

  9. 2 cups (160g) grated parmesan

  10. 200g semi-dried tomatoes

  11. 2 eggs

  12. Salt & freshly ground pepper

  13. 1 tbs olive oil, extra

  14. Salad, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Blanch spinach in boiling water and drain well, squeezing out excess moisture. Chop finely. Heat oil in a large pan over medium heat. Cook onions and leek, stirring occasionally, for about 10 minutes, or until golden. Cool.

  2. Meanwhile, cut pastry sheets in half width ways so you have 24 sheets. Layer 12 sheets on top of each other, brushing each with melted butter, and placein the base of a greased 30cm x 24cm baking dish.

  3. Combine spinach, onion mixture, ricotta, parmesan, tomatoes and eggs in a large bowl. Season with salt and pepper. Spread over pastry base. Repeat process with remaining filo and butter, and place on top of ricotta mixture. Brush top with olive oil. Cook pie for 40 minutes, or until pastry is golden. Serve warm or at room temperature with salad.


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