Spinach & Ricotta Filo Pie

Serves 6 40 mins Prep 50 mins Cooking

Vegetarian

The filling

  • 2 tsp Very Lazy Chopped Garlic
  • 5 spring onions, finely chopped
  • 1 small onion, finely chopped
  • 800g young leaf spinach
  • 300g feta cheese, crumbled
  • 150g ricotta cheese
  • 3 medium free-range eggs, lightly beaten
  • Glug olive oil
  • Finely grated zest and juice of 1 lemon
  • Bunch fresh dill, chopped, plus extra to serve
  • Small bunch fresh flatleaf parsley, chopped
  • 1 tsp dried mint
  • Pinch chilli flakes
  • Pinch of salt and pepper

The Pie

  • 7 filo pastry sheets
  • 125g unsalted butter, melted

Spinach & Ricotta Filo Pie

Serves 6 40 mins Prep 50 mins Cooking

Vegetarian

Cooking Steps

  • 1

    For the filling, gently fry the Very Lazy Chopped Garlic and both types of onion in a pan with a glug of olive oil for 6-8 minutes until onions start to soften. Set aside in a large mixing bowl while you prepare the spinach.

  • 2

    Wilt the spinach in batches in your largest pan with a tiny splash of water. Drain, cool, then squeeze out any excess water in a colander using a wooden spoon. Put in a clean tea towel or muslin square and squeeze tightly to remove any remaining water. Roughly chop and put in the bowl with the onions.

  • 3

    Add all the cheeses, the eggs, herbs, chilli flakes, lemon juice, a little salt and plenty of black pepper, then mix thoroughly.

  • 4

    Meanwhile, heat the oven to 190°C/170°C fan. Put 1 rectangular sheet of filo on a work surface, brush all over with melted butter, then top with another sheet of filo, brushing as before. Add a third of the spinach mixture in a line along one long edge, then roll up into a cylinder, brushing the filo with butter as you roll.

  • 5

    Starting from one end, wind the filo into a coil and put on the baking sheet. Repeat twice more in the same way, coiling each filo cylinder around the previous one to make a larger spiral. Brush the finished pie all over with melted butter (or use olive oil if you’ve run out), then sprinkle with the seeds. Bake for 50-60 minutes or until golden brown and cooked through.

  • 6

    Serve scattered with a fresh green salad and any of your favourite sides - we went with potato salad!

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