March 26, 2013 by Bloke In A Kitchen
I had intended to make a spinach and ricotta pizza the other day. But that never happened. However, it turned out to be a good opportunity to discover something new with them, and I’m really chuffed I tried this classic Greek recipe.
The crispy, crunchy filo pastry topping goes so well with the lush spinach and ricotta filling. It’s really easy to make, and looks stunning to boot. This is definitely best served warm, so if you’ve some leftover for another day, warm it gently through, in a low oven for 10 minutes or so.
Approx. 1 tablespoon of olive oil for frying
1 large onion, finely chopped
2 garlic gloves, finely chopped
250g fresh spinach
1 free range egg
250g Ricotta cheese
½ teaspoon freshly grated nutmeg
100g Feta cheese, cut into small cubes
4 sheets *Filo pastry (*Please note: Filo pastry is usually available in the freezer section of your supermarket. It needs to be slowly thawed at room temperature for 90 minutes, or longer in a fridge).
Gently fry the onion and garlic in a large pan for 10 minutes, until softened. Add the spinach and cook for 5 minutes, gently stirring. Tip into a sieve and press to remove as much excess liquid as possible. Allow to cool for 10 minutes.
Beat the egg, and then mix with the ricotta and nutmeg until smooth. Season well with black pepper. (There’s no need to add salt, as the feta cheese is itself quite salty)
Stir in the feta with the spinach, garlic and onion. Add this to the ricotta mixture, and gently combine.
Heat the oven to 200C / gas mark 6.
Grease a 20cm loose-based cake tin with some olive oil.
Line the tin with the filo pastry sheets, leaving enough excess pastry over-hanging, so that they’ll cover the top of your pie later on.
Spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie. Brush the topping generously with olive oil.
Bake for 25-30 minutes until golden brown and crisp.
Allow to cool a little and serve warm.