Spinach and ricotta phyllo pie - Dietician in Morningside, Sandton
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Spinach and ricotta phyllo pie

spinach and ricotta phyllo pie

Spinach and ricotta phyllo pie

Spinach and ricotta phyllo pie

 

Welcome back to Sandtondiet and to this week’s spinach and ricotta phyllo pie. I have to say that spinach and ricotta are one of my favourite food combinations. I would go so far as to say that you could pretty much add spinach and ricotta to anything and I’m likely to choose it on a menu.

So hence this spinach and ricotta pie had to be part of my recipe collection. This pie is incredible easy to put together. For those of you that aren’t all that comfortable cooking with phyllo pastry then check out this tutorial on how to cook with phyllo pastry.

This pie is made simply by combining the filling ingredients together and then placing them in the phyllo pastry shell to bake in the oven.  The pie is left to cook in the oven until it is a beautiful golden brown colour. The result is even better because it looks truly magnificent when it’s taken out of the pan.

My preference in terms of pastry is to use phyllo pastry because you don’t need to use masses of fat or oil in it. This is unlike puff pastry which is traditionally loaded with butter. In this recipe I have used cholesterol lowering olive oil between the sheets of phyllo pastry to create a healthy and magnificent pie perfect for meat free Mondays.

If you are looking for more meat free Monday cooking inspiration then look no further. These quick and easy vegetarian sushi burgers  are absolutely and this   Seared sweet chilli tofu   is also an absolute treat to eat.

I hope that you enjoy this pie as much as we did. Until next time, Leanne xoxo

 

Spinach and ricotta phyllo pie

 

Spinach filling

 

1 kg bay leaf spinach

1 cup ricotta cheese

1 cup fat free feta cheese

1 tsp dill

1 tsp garlic, freshly minced

½ tsp salt

2 Tbsp olive oil

2 Tbsp onions, finely chopped

2 Tbsp olive oil

 

4 sheets phyllo pastry

2  – 3 Tbsp olive oil

 

Method

 

Cook the spinach

 

  1. Begin the first part of this pie by steaming your spinach. You can do this in an electric food steamer or as I did mine in a pot on the stove which has a steaming attachment.
  2. The volume of the spinach is large so you may need to steam the spinach in batches, as I had to.
  3. Once the spinach is steamed allow it cool down and then squeeze as much liquid as you are able to out of the spinach and set it aside.

 

Prepare the phyllo pastry

 

  1. You can now begin to prepare your phyllo pastry.
  2. Get a clean dish cloth and wet it under a tap.
  3. Squeeze the liquid out of the dish cloth so that it is damp and lay it down on a clean kitchen surface.
  4. Unroll the phyllo pastry and remove 4 sheets.
  5. Lay the four sheets of phyllo pastry one on top of the other on top of the wet dishcloth.
  6. Using a pastry brush each layer of the phyllo pastry with olive oil and then begin layering the sheets of pastry in the springform container.
  7. Fist spray the springform tin with olive oil cooking spray and line the base of the tin with baking paper. I usually lay the tin onto the baking paper and draw a circle around it onto the baking paper, which I then cut out to fit the bottom of the tin.
  8. Gently lay the first sheet of pastry into the tin and gently push the pastry into the tin making sure not to break it.
  9. Repeat this process with all four sheets of pastry. Make sure to place the pastry at different angles (refer to picture) so that when you close the pie there are no gaps.
  10. Once all four sheets have been put into the tin you are ready to make your filling and put it into the pie.

 

Fill the pie shell

 

  1. Combine the spinach with the rest of the filling ingredients and mix well
  2. Place the filling into the pie and begin closing the pie by folding in the sheets of phyllo pastry towards the centre of the tin, from the bottom sheet of phyllo pastry to the top sheet
  3. The pie is rustic looking so it doesn’t have to be particularly neat
  4. Brush the top of the pie with olive oil and place into an oven that has been pre-heated to 180⁰C
  5. Bake the pie for 50 – 55 minutes or until the pie is a nice golden brown colour
  6. Allow the pie to cool a bit and then open the outer circle of the springform tin to release the pie
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