Frozen filo pastry is a great time saver and tastes delicious when baked with a spinach and creamy ricotta cheese filling.
- Heat oil in a large frying pan on medium. Cook onion for 5 mins until soft and beginning to brown. Add silverbeet and cook for 5-7 mins stirring occasionally until soft. Transfer to a large bowl to cool.
- Preheat oven to 200C or 180C fan. Grease a 20cm square cake pan.
- Add ricotta, fetta and egg to silverbeet. Season to taste with salt and pepper and mix well.
- Spray each sheet of filo with oil. Line prepared pan, one sheet at a time, leaving a 3cm overhang around edges. Spoon spinach mixture over pastry smoothing down with a spatula. Fold filo edges over filling.
- Bake for 25-30 mins until filling is set and filo crisp and golden. Cool in pan before cutting into squares.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set