Ricotta Spinach Pie Recipe

Ingredients

• 2 tablespoons olive oil
• 1 onion
• 2 garlic cloves
• 8 ounces (250 grams) frozen spinach (thawed )
• 2 cups (500 grams) fresh ricotta
• 3/4 cup (100 grams) crumbled feta
• 1/2 cup grated Parmigiano Reggiano cheese (Parmesan cheese) (or Pecorino Romano cheese)
• 2 eggs
• 1/4 teaspoon grated nutmeg
• pinch salt
• 1/2 cup olive oil (extra)
• 20 sheets fillo (phyllo) pastry ((approx 13 ounces/375 grams))
• 1 egg (for egg wash)
• pinch salt (extra)

Instructions

1. 1

   Preheat oven to 350ºF./180ºC Line a large baking pan or pizza pan with non stick baking paper.

2. 2

   Finely chop onion and garlic.

3. 3

   Heat 2 tablespoons oil in a skillet over medium heat.

4. 4

   Add onion and garlic and cook until golden. Set aside to cool.

5. 5

   Squeeze out as much moisture as you can from the defrosted spinach.

6. 6

   Mix spinach with the cooled onion mixture, ricotta, crumbled feta, grated Parmigiano Reggiano cheese (Parmesan) or pecorino Romano cheese, eggs, grated nutmeg, salt.

7. 7

   Follow all the tips listed below when using fillo pastry.

8. 8

   Take 4 sheets of fillo pastry brushing some of the ½ cup olive oil between each sheet.

9. 9

   Spoon about 1/5 of the mixture along the long side, roll up and twist into a coil onto the prepared baking tray. Don't panic if it splits a little - this is rustic cooking!

10. 10

    Continue this way until you have used up all the pastry and filling and your pie looks like a large coiled sausage.

11. 11

    Beat extra egg with extra salt. Brush the pie with egg getting into all the joins. Be liberal and make sure to use all of the egg.

12. 12

    Bake it for 1 hour by then it should be crispy brown all over and the gorgeous smell should be invading your house. Now you know it's ready.

13. 13

    Let it cool a little then cut it into generous wedges.