Crunchy, crumbly filo pastry surrounds this tasty ricotta and spinach vegetarian pie.
- Heat oil in a large deep frying pan over medium heat. Add spinach. Cook, stirring, for 1 minute or until just wilted. Transfer to a plate. Cool for 20 minutes. Place spinach in a sieve over a bowl. Using the back of a large spoon, press liquid from spinach.
- Preheat oven to 200°C/180°C fan-forced. Brush the base and side of a 20cm-round (base) springform pan with a little of the butter. Place 1 sheet of filo on a flat surface. Brush with butter. Carefully push filo into pan, butter-side down, to line base and side of pan, allowing filo to extend over edge of pan. Repeat layering with 5 more sheets of filo and butter in a clockwise pattern.
- Place ricotta, fetta and egg in a large bowl. Stir to combine (mixture will appear lumpy). Stir in spinach. Season with salt and pepper.
- Gently spoon mixture into prepared pan. Carefully scrunch sides of filo into pan to form a border. Brush 1 sheet of remaining filo with butter. Scrunch and place on one half of the filling to cover. Repeat with final filo sheet and butter to cover filling. Brush edges with any remaining butter. Place pan on a baking tray. Bake for 30 to 40 minutes or until golden. Stand for 10 minutes. Carefully remove from pan. Serve.
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Store Spice Organizer
Surface Utensil Holder
Cutting Board Set