Try this vegetarian spinach and ricotta pie for an easy midweek meal.
- Spray a large frying pan with oil. Heat over medium-high heat. Add spinach and ½ teaspoon mixed herbs. Cook for 1 minute or until spinach just wilts. Set aside to cool slightly.
- Meanwhile, preheat oven to 200C/180C fan-forced. Lightly grease 4 holes of a 6-hole, ¾ cup-capacity non-stick muffin pan. Spray 1 sheet of filo with oil. Fold in half lengthways. Cut in half crossways. Place filo pieces on top of each other to form a cross. Press into 1 hole of prepared pan, scrunching edge of pastry slightly. Repeat with remaining filo pastry.
- Combine spinach mixture, ricotta, egg, milk and ¾ of the fetta in a bowl. Season with salt and pepper. Divide mixture between pastry cases. Combine pepitas and remaining mixed herbs and fetta in a bowl. Sprinkle over filling.
- Bake for 20 to 25 minutes or until filling has just set and pastry is golden. Serve with salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set