Spinach and Ricotta Filo Pie Recipe
This veggie spinach and ricotta pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can also make it ahead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Microplane
- Kitchen scale
- Cake pan
- Fine-mesh sieve
- Pan
- Stove
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Spoon
Ingredients
- mild olive oil spray
- 1 medium onion finely chopped
- 2 cloves garlic peeled and crushed
- 250g young spinach
- 1 egg
- 250g ricotta drained
- 1/2 tsp nutmeg freshly grated
- 100g feta cheese
- 4 sheets (each roughly 38cm x 30cm) filo pastry
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