Season with salt and pepper. A deliciously light, crunchy, layered filo pastry bake, with a filling of spinach, feta cheese, tomatoes and pine nuts — a classic Greek combination. Place filo in prepared tin, butter side up, so it covers the base and overhangs the sides. In a large mixing bowl, stir together the onion, garlic, spinach, herbs, nutmeg, egg, feta and ricotta. Bring the pastry sides up and over the filling, then brush a little oil over them. Remove the tin and transfer to a serving plate. Lay the filo pastry sheets on a large board. 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!). 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. Thanks! Stir in spinach mixture. 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. By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. Leave for 1 min to wilt, stirring a couple of times so all the leaves are submerged. The pastry doesn’t have to fit in smoothly – a few wrinkles and folds in it are fine. Heat 2 teaspoons of the oil in a large non-stick frying pan. I made it! Combine the spinach, feta, ricotta, shallot, dill and lemon rind in a large bowl. Brush all over with olive oil. Lay the filo pastry out flat and using a brush, brush over one sheet with melted butter. Mix the remaining oil with the 1 rounded teaspoon dill. Or this can by a great recipe to cook for the kids lunchboxes. 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. 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 … 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. Brush the remainder of the oil over the last filo sheet on the board. Put a splash of boiling water in … Note 2: When working with phyllo dough, it is important to be fast, because the dough dries out fast. Note 1: Squeezing the liquid out of the spinach is very important. Add the feta, ricotta and nutmeg and mix through well. Bring the pastry sides up and over the filling, then brush a little oil over them. Your email address. Season with pepper and a pinch of salt. Tip into a … Let us know how you liked our Spinach and Feta Pie … Plus this pie is a fantastic make ahead recipe that you can bake when you are ready to eat. Spray the top generously with oil. Spanakopita is a traditional Greek Spinach Pie that's easy to make and great for dinner. Lightly oil a 20cm square x 4cm deep cake tin. Lay 1 sheet of phyllo … Print; Email; Friend's email address. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside. Pour boiling water over and press the spinach down with a wooden spoon. Grease a deep baking dish well. 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. Watch this authentic Greek recipe for Spanakopita, or spinach pie! Pour over a couple tbsp water, then cook until just wilted. Spray a 20cm loose-based cake tin with a little oil. This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Stir the ricotta mixture into the spinach, then crumble in the feta. Stir in the feta with the spinach and onion. Drain well – squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. 53 people made this. Boil the kettle and set a very large, deep, frying pan over a high heat. Dec 7, 2016 - We are obsessed with this Spinach and Feta Pie from Jamie Oliver's 30 minute meals book recipe. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Add onion mixture to the spinach with lemon zest, feta, ricotta,parmesan, chopped herbs and eggs. Stir the ricotta mixture into the spinach, then crumble in the feta. This easy Greek recipe for spinach and feta pie makes for a great lunch idea, perfect served up with a fresh Greek salad. Lightly stir it in so you leave a few chunky pieces. Spoon this filling into the lined tin and level it. A tasty pie recipe brought to you in partnership with the National Dairy Council. FOOD AND WINE Ireland is published by Post Publications Ltd. 6 spring onions ends trimmed, finely chopped. https://www.olivemagazine.com/recipes/healthy/spinach-and-ricotta-filo-pie Put the spinach into a large pan. https://www.themediterraneandish.com/spanakopita-recipe-greek-spinach-pie Take another sheet, brush with butter then transfer to the tin, butter side up and … 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. Beat the egg with the ricotta and nutmeg and season. In a medium bowl, mix together eggs, ricotta and feta. Spoon this filling into the lined tin and level it. Sign in to manage your newsletter preferences. Pack the spinach into a large heatproof bowl. Spinach and feta quesadillas with tomato salsa, Aubergine kebabs with charred onion salsa. Brush the remainder of the oil over the last filo sheet on the board. https://www.food.com/recipe/spinach-ricotta-pie-with-a-hint-of-feta-51557 Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. 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. Mix until well combined. 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. Brush with butter on one side. If your tin doesn’t have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Lightly stir it in so you leave a few chunky pieces. Cool. Spanakopita ingredients are typically chopped spinach, feta cheese, ricotta … Lay 1 sheet of filo in prepared baking tin, and brush lightly with olive oil. In a bowl, stir the ricotta into the beaten egg and mix in the 2 tablespoons dill, the chives and mint. Spoon the cheese and spinach mixture into the tin. Greek spinach and feta pie (2) 55 minutes. Feta’s saltiness can vary hugely so taste the mixture for seasoning and adjust it to your taste. Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Heat oven to 190C/170C fan/gas 5 and put a baking sheet in to heat up. Try one of our other vegetarian recipe here.. Add the egg and stir until well combined. Remove and let … Season with salt and pepper. 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). Bring the pastry sides up and over the filling, then brush a little oil over them. Lightly stir it in so you leave a few chunky pieces. Ready in under an hour you can make it ahead and cook it when you need it. Tip into a large colander and place under running cold water to cool quickly. You can unsubscribe at any time. Repeat the criss-cross layering with two more oiled filo sheets. Chopped spinach, feta, ricotta and flaky filo pastry steal the show in this absolutely delicious crowd … 2 reviews. This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Lay another sheet of filo on … Set filling mixture aside. In a medium bowl, mix together eggs, ricotta, and feta. Bake in preheated oven for about 30 minutes until the filo is … Try one of our other vegetarian recipe here... Sign up to receive recipe inspiration and foodie openings. It is a staple of my Greek childhood and an absolutely fantastic snack or … Chop the spinach and put into a bowl. Lay the filo into the base of the dish 2 sheets at a time to cover the base and sides well, … 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. The recipe I make most often using frozen spinach and phyllo pastry is, you guessed, spanakopita (spinach pie). https://www.sbs.com.au/food/recipes/food-safaris-spanakopita Add the sundried tomatoes, salad onions, feta (crumbled), parsley, … Z. 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. The tin should now be completely covered, with a pastry overhang all round. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. https://www.finecooking.com/recipe/greek-spinach-feta-pie-spanakopita Stir in spinach mixture. Heat the oven to 200C/fan 180C/gas 6. In a large bowl, stir together the feta, ricotta, spinach, toasted pine nuts, oregano, salt, pepper, nutmeg, and cooked onion until thoroughly combined. In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt … Tip into a sieve and press to remove as much excess liquid as possible. Enjoy cooking, eating and exploring! Lay 2 filo sheets horizontally across the cake tin, patting them down into the tin. Otherwise, you may end up having very soggy Spanakopita. Try this recipe out for a BBQ with friends and family. Lower the heat, tip in the spinach, and stir for 1 min only to finish drying. 22.09.2018 - This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Leave to cool for 10-15 mins. Butter the top of the spinach pie with melted butter and scar with a sharp knife. It’s a perfect vegetarian recipe for lunch, dinner and picnics. Spinach Ricotta Pie is savoury filo pastry filled with a tasty, cheesy filling. Already have an account with us? Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Recipe by: Zoë Harpham. Season with pepper and a good pinch of nutmeg, and leave to cool. Place one sheet of filo pastry on a clean, flat surface. Spoon this filling into the lined tin and level it. 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. Prepare all the necessary tools and utensils before you start layering the pie. Stir the ricotta mixture into the spinach, then crumble in the feta. Try this spinach and ricotta filo pie, then check out our vegetable pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes. This recipe has been passed down in my family for generations. In a large baking pan lined with parchment paper, place two sheets of filo dough vertically from top to bottom. Spray a 20cm spring-form cake tin with olive oil spray. By The Good Housekeeping Cookery Team 18/10/1999 This updated recipe was first published on January 30, 2010 Ready in under an hour you can make it ahead and cook it when you need it Serve warm or cold. 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 … https://www.jamieoliver.com/recipes/cheese-recipes/spinach-feta-filo-pie Ingredients Serves: 4 Spinach and feta pie. S saltiness can vary hugely so taste the mixture for seasoning and adjust it to your taste the... Sheets horizontally across the cake tin with a pastry overhang all round covers the base and the! 25-30 mins until the pastry doesn ’ t have to fit in smoothly – a few chunky.! Together the onion and garlic for 10 minutes until soft but not coloured absolutely fantastic snack or Ingredients! 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