Spinach and ricotta slice

Frozen filo pastry is a great time saver and tastes delicious when baked with a spinach and creamy ricotta cheese filling.

Recipe «Spinach and ricotta slice» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 2 bunches silverbeet, trimmed, washed, shredded, 400g fresh ricotta cheese, 100g feta cheese, crumbled, 4 sheets filo pastry , 1 onion, chopped, 1 egg, lightly beaten, Olive oil spray .

Ingredients:

• 2 tbsp olive oil 
• 2 bunches silverbeet, trimmed, washed, shredded 
• 400g fresh ricotta cheese 
• 100g feta cheese, crumbled 
• 4 sheets filo pastry 
• 1 onion, chopped 
• 1 egg, lightly beaten 
• Olive oil spray 

Instructions

1. 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.
2. Preheat oven to 200C or 180C fan. Grease a 20cm square cake pan.
3. Add ricotta, fetta and egg to silverbeet. Season to taste with salt and pepper and mix well.
4. 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.
5. Bake for 25-30 mins until filling is set and filo crisp and golden. Cool in pan before cutting into squares.