Enjoy cooking, eating and exploring! https://www.food.com/recipe/spinach-ricotta-pie-with-a-hint-of-feta-51557 Already have an account with us? 100g pine nuts ; 5 eggs ; 300g feta cheese ; 50g grated cheddar cheese ; 1 tsp dried oregano ; zest of lemon ; knob butter ; 400g spinach ; 270g pack of filo pastry ; cayenne pepper ; 1 whole nutmeg ; Tomato salad. Butter the top of the spinach pie with melted butter and scar with a sharp knife. Mix until well combined. You can unsubscribe at any time. Brush a bit more oil over the second pastry sheet and this time lay it down in the tin the other way round, so it drapes over and lines the base and the other two sides. By The Good Housekeeping Cookery Team 18/10/1999 Spray a 20cm loose-based cake tin with a little oil. Heat 2 teaspoons of the oil in a large non-stick frying pan. Spanakopita ingredients are typically chopped spinach, feta cheese, ricotta … Lay 1 sheet of filo in prepared baking tin, and brush lightly with olive oil. Layer the 4-5 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 4-5 more phyllo sheets. Heat the oven to 200C/fan 180C/gas 6. Dec 7, 2016 - We are obsessed with this Spinach and Feta Pie from Jamie Oliver's 30 minute meals book recipe. In a large baking pan lined with parchment paper, place two sheets of filo dough vertically from top to bottom. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside. Note 1: Squeezing the liquid out of the spinach is very important. Spanakopita is a traditional Greek Spinach Pie that's easy to make and great for dinner. Lay the filo pastry out flat and using a brush, brush over one sheet with melted butter. Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Place one sheet of filo pastry on a clean, flat surface. Take another sheet, brush with butter then transfer to the tin, butter side up and … Bring the pastry sides up and over the filling, then brush a little oil over them. The recipe I make most often using frozen spinach and phyllo pastry is, you guessed, spanakopita (spinach pie). Cut the sheet in half widthways and lay one half over at a time, in big folds, to cover the filling and give you a pastry … Prepare all the necessary tools and utensils before you start layering the pie. Stir in spinach mixture. Pour over a couple tbsp water, then cook until just wilted. Spinach and feta quesadillas with tomato salsa, Aubergine kebabs with charred onion salsa. Or this can by a great recipe to cook for the kids lunchboxes. Season with salt and pepper. This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. In a medium bowl, mix together eggs, ricotta, and feta. Lay the filo into the base of the dish 2 sheets at a time to cover the base and sides well, … Watch this authentic Greek recipe for Spanakopita, or spinach pie! Stir the ricotta mixture into the spinach, then crumble in the feta. Season with pepper and a good pinch of nutmeg, and leave to cool. Otherwise, you may end up having very soggy Spanakopita. Try this spinach and ricotta filo pie, then check out our vegetable pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes. Tip into a sieve and press to remove as much excess liquid as possible. https://www.themediterraneandish.com/spanakopita-recipe-greek-spinach-pie Feta’s saltiness can vary hugely so taste the mixture for seasoning and adjust it to your taste. Cut the sheet in half widthways and lay one half over at a time, in big folds, to cover the filling and give you a pastry topping. Lightly oil a 20cm square x 4cm deep cake tin. Pour boiling water over and press the spinach down with a wooden spoon. Lay 2 filo sheets horizontally across the cake tin, patting them down into the tin. This easy Greek recipe for spinach and feta pie makes for a great lunch idea, perfect served up with a fresh Greek salad. Brush the remainder of the oil over the last filo sheet on the board. Spinach Ricotta Pie is savoury filo pastry filled with a tasty, cheesy filling. By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. Brush all over with olive oil. Remove and let … Stir the ricotta mixture into the spinach, then crumble in the feta. Sign in to manage your newsletter preferences. The pastry doesn’t have to fit in smoothly – a few wrinkles and folds in it are fine. Lightly stir it in so you leave a few chunky pieces. Add the feta, ricotta and nutmeg and mix through well. A deliciously light, crunchy, layered filo pastry bake, with a filling of spinach, feta cheese, tomatoes and pine nuts — a classic Greek combination. https://www.sbs.com.au/food/recipes/food-safaris-spanakopita Your email address. Spray a 20cm spring-form cake tin with olive oil spray. Spray the top generously with oil. Spinach pie is commonly made into spinach pie triangles, but quite frankly, it is much easier to make into a whole pie, like it is traditionally made in Greece. In a large bowl, stir together the feta, ricotta, spinach, toasted pine nuts, oregano, salt, pepper, nutmeg, and cooked onion until thoroughly combined. Stir in spinach mixture. Ready in under an hour you can make it ahead and cook it when you need it Ready in under an hour you can make it ahead and cook it when you need it. A tasty pie recipe brought to you in partnership with the National Dairy Council. Bring the pastry sides up and over the filling, then brush a little oil over them. Stir the ricotta mixture into the spinach, then crumble in the feta. https://www.jamieoliver.com/recipes/cheese-recipes/spinach-feta-filo-pie FOOD AND WINE Ireland is published by Post Publications Ltd. 6 spring onions ends trimmed, finely chopped. If your tin doesn’t have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Spoon the cheese and spinach mixture into the tin. Ready in under an hour you can make it ahead and cook it when you need it Find this Pin and more on Yummy for the Tummyby Denise Welch. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. The tin should now be completely covered, with a pastry overhang all round. Pack the spinach into a large heatproof bowl. Tip into a … Add the egg and stir until well combined. Add the shallot, spring onions and garlic, and fry over a high-ish heat for 3-4 mins, stirring often, until softened and just starting to brown. Let us know how you liked our Spinach and Feta Pie … Spoon this filling into the lined tin and level it. Print; Email; Friend's email address. https://www.olivemagazine.com/recipes/healthy/spinach-and-ricotta-filo-pie Boil the kettle and set a very large, deep, frying pan over a high heat. Season with pepper and a pinch of salt. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). I made it! Grease a deep baking dish well. Spoon this filling into the lined tin and level it. Quick cookies, indulgent brownies, family tray bakes and more, Impress with pavlovas, trifles, roulades and more, Upskill from home with BBQ, pastry and cocktail classes, Best DIY restaurant meal kits and recipe boxes. Chop the spinach and put into a bowl. Place filo in prepared tin, butter side up, so it covers the base and overhangs the sides. Score the filo into serving size pieces, brush the top layer with olive oil, and bake for about 45-55 minutes, until the filo is firm, set and beautifully browned. Lay another sheet of filo on … Lay the filo pastry sheets on a large board. Thanks! Drain well – squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. Season with salt and pepper. Recipe by: Zoë Harpham. Put a splash of boiling water in … Set filling mixture aside. 22.09.2018 - This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Z. Brush the top one with a little of the dill oil, then carefully lower it into the tin to line the base and two of the sides, with an overhang on both sides. Bring the pastry sides up and over the filling, then brush a little oil over them. Heat oven to 190C/170C fan/gas 5 and put a baking sheet in to heat up. Mix the remaining oil with the 1 rounded teaspoon dill. Lay 1 sheet of phyllo … Add onion mixture to the spinach with lemon zest, feta, ricotta,parmesan, chopped herbs and eggs. Spoon this filling into the lined tin and level it. Lightly stir it in so you leave a few chunky pieces. Tip into a large colander and place under running cold water to cool quickly. Bake in preheated oven for about 30 minutes until the filo is … Cool. Repeat the criss-cross layering with two more oiled filo sheets. Combine the spinach, feta, ricotta, shallot, dill and lemon rind in a large bowl. 53 people made this. Put the spinach into a large pan. In a medium bowl, mix together eggs, ricotta and feta. Try one of our other vegetarian recipe here.. Remove the tin and transfer to a serving plate. In a large mixing bowl, stir together the onion, garlic, spinach, herbs, nutmeg, egg, feta and ricotta. Serve warm or cold. Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Brush the remainder of the oil over the last filo sheet on the board. This recipe has been passed down in my family for generations. Note 2: When working with phyllo dough, it is important to be fast, because the dough dries out fast. In a bowl, stir the ricotta into the beaten egg and mix in the 2 tablespoons dill, the chives and mint. Ingredients Serves: 4 Spinach and feta pie. This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. https://www.finecooking.com/recipe/greek-spinach-feta-pie-spanakopita Leave for 1 min to wilt, stirring a couple of times so all the leaves are submerged. Greek spinach and feta pie (2) 55 minutes. Try one of our other vegetarian recipe here... Sign up to receive recipe inspiration and foodie openings. This spinach and ricotta pie is better known as Spanikopita and is much healthier than a normal pie as it uses filo pastry, which has about half the fat of puff pastry. Leave to cool for 10-15 mins. This updated recipe was first published on January 30, 2010 Add the sundried tomatoes, salad onions, feta (crumbled), parsley, … Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Lower the heat, tip in the spinach, and stir for 1 min only to finish drying. In truth, though I’ve chosen spanakopita because spinach is more widely available than the many other wild and cultivated greens used in similar pies in Greece, you can use whatever quick-cooking leaves you have available: Christina Mouratoglou and Adrien Carré of London restaurant Mazi give a recipe in their book of the same name for hortopita, which uses nettles and cavolo nero as well as spinach, while the Serious Eats … In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt … Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Pour a kettle of boiling water over the spinach in a colander to wilt it, then squeeze out as much of the water as you can with the back of a spoon (and your hands!). It’s a perfect vegetarian recipe for lunch, dinner and picnics. It is a staple of my Greek childhood and an absolutely fantastic snack or … Brush with butter on one side. 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