Shake up your Saturday brunch with a simple, savoury spinach, artichoke and ricotta pie. Guaranteed to have your guests going back for seconds.
I've always been a part of an office that loves any opportunity to bring the team together for snacks and celebrations. Be it a birthday, significant date or special occasion, out comes the cakes and cheese boards. If you're racking your brain for something to cook, I've got the recipe for you. My spinach, artichoke and ricotta pie is and easily transportable, vegetarian option, one that can be served hot or cold.
The spinach and ricotta combination is an age old favourite; combine it with any type of crunchy pastry and you've got a winner. The addition of artichoke adds another texture to the pie, as well as the crunch of the pine nuts. This pie is encased in a thin, crackly filo pastry - a very forgiving ingredient that brings about that rustic feel to any dish it graces.
PrintSpinach Artichoke and Ricotta Pie
An easy, moreish pie to bake for a Saturday brunch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8 serves 1x
- Category: Savoury
- Cuisine: Lunch
Ingredients
- 2 tsp olive oil
- 1 brown onion, diced
- 2 cloves garlic, minced
- 2 packets frozen spinach, defrosted
- 500g ricotta cheese
- 1 cup artichoke hearts, chopped roughly
- 100g pine nuts, toasted
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, lightly beaten
- 7 sheets filo pastry
- 50g butter, melted
- 2 tsp sesame seeds
Instructions
- Preheat oven to 180ºC. Line the base of a 20 centimetre springform tin with baking paper.
- Heat olive oil in a fry pan, add onion and garlic and saute until translucent, approximately five minutes. Set aside to cool for a further five minutes.
- Meanwhile, squeeze as much water out of the spinach as possible. Add to a large bowl along with ricotta, artichoke, pine nuts, nutmeg, salt, pepper and eggs. Add in cooled onion and garlic and stir together until well combined.
- Brush springform tin with melted butter. Carefully layer filo pastry allowing parts to spill over the edge of the tin. Brush with butter in between each layer.
- Pour in ricotta mixture. Fold over filo pastry hanging over the edge to cover the top of the pie. Brush with a little more butter and sprinkle with sesame seeds.
- Bake for 30 minutes until filo is golden and crunchy on top. Serve with a fresh side salad.
Have you got a vegetarian guest coming over? Let my Cheddar Onion Bread or Go-To Simple Summer Salad grace your table!
