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)
1/2 cup finely grated Romano or Parmesan cheese
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.
Spray baking dish with cooking spray. Either use a 9in pie plate or an 8 in sq. baking dish.
Crumple the edges of the dough down into the top of the dish to form a pie crust. Add spinach mixture.
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