CRISPY GREEK SPINACH RICOTTA AND FETA PIE
I made this last night for a Greek dinner party.
Sort of combination of two recipes. This was my first time using phyllo pastry so it’s not 100% as it should have been.
- few sheets phyllo pastry
- olive oil for brushing
- For the filling:
- 1 large onion, finely sliced
- 80 ml olive oil
- garlic, chopped finely, to taste
- 500 g spinach, chopped roughly (yes it’s that much!!)
- 1 package of ricotta
- 4 eggs
- 1 cup of feta
- 1 tablespoon dried oregano
- salt and pepper
Preheat oven to 180ºC.
Sauté onion and garlic in the oil for few mins.
Add the spinach, in batches and sauté until wilted.
Beat the eggs and ricotta.
Add spinach mixture to the egg and ricotta mixture.
Add the feta, seasoning and oregano and mix well.
I baked mine in my Bauer pan, but use any round baking dish large enough.
Phyllo must be thawed and then I brushed the pan with oil, place a sheet of pastry in the pan.
Brush the pastry with oil. Add another layer ontop and brush with oil.
Another layer and brush with oil. I did 3 layers.
Spoon filling in and wrap sides over.
Brush with oil and bake 40 min.
Recipe and photo: Angela Landsberg