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Thursday, February 3, 2011

Spinach and Ricotta Pie - Beautiful and Flaky!

Beautiful and really easy to prepare!  This Spinach and Ricotta Pie was our main entree this evening.  Paired with Roasted Cauliflower and Roasted White and Sweet Potatoes, it was a "healthy" meal that is great for the budget as well.  Fillo dough "crumple" on top makes a stunning presentation.
Wait - don't be intimidated by Fillo Dough.  If you have never used it, it is VERY forgiving!  You do need a pastry brush (or even a super clean paint brush) to moisten the layers with butter.  But it is fun to bake with!  And if you like Baklava, learn to use Fillo Dough and you can make it at home - easy and SO GOOD!  We'll discuss that later!
For the Spinach and Ricotta Pie, you will need:
2 tablespoons olive oil
1 medium onion, chopped
1 pound frozen chopped spinach, thawed and squeezed dry (I used bagged fresh instead)
3 tablespoons parsley
6 oz feta cheese crumbled
1 cup Ricotta cheese (low fat works great)
1 egg
1/2 cup finely grated Romano or Parmesan cheese
2 eggs
1/2 tsp salt
1/2 teaspoon nutmeg
Black pepper freshly ground
8 -10 sheets fillo dough
3 tablespoons butter, melted

Heat oil in pan over medium high heat.  Add chopped onion and saute 3-4 minutes.

Add either fresh or frozen spinach.  If using frozen, heat for 3 minutes with onion.  Fresh, saute for about 7-8 minutes.
Remove the spinach and onion from heat.  Add parsley and feta cheese to the spinach mixture.

In another dish, blend together ricotta cheese and eggs until smooth.

Add this mixture to the spinach.  Season with salt, pepper and nutmeg.

Mix well.
Spray baking dish with cooking spray.  Either use a 9in pie plate or an 8 in sq. baking dish.

Take 2 layers of Fillo dough and brush with butter.  Layer into pie dish.  Use 6 layers of Fillo dough for the bottom of the pie.

Crumple the edges of the dough down into the top of the dish to form a pie crust.  Add spinach mixture.
Bake 15 minutes at 400 degrees.  Watch at 10 minutes the sides of the Fillo dough not to burn.

Take out of the oven.  Brush last 2 or 4 layers of Fillo dough with butter and crumple over the top with a "bird's nest" look.

Bake for an additional 8-10 minutes until fillo topping is brown.


This recipe was shared at Miz Helen's Full Plate Thursdays, Recipe Swap at Prairie Story, Cooking Thursdays at Diary of a Stay at Home Mom, It's a Keeper

1 comment:

  1. Hi Emily,
    Yum! Your Ricotta Pie looks delicious and I can't wait to try it. Thank you so much for bringing it to Full Plate Thursday for us to enjoy. You have a great week end and please come back!