Spinach 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
Scale
- 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.
Find it online: https://eatnik.com.au/spinach-artichoke-and-ricotta-pie/