Spinach and Ricotta Crunchy Filo Pie – Sophie Zalokar
Spinach and ricotta pie with crispy filo crust and crunchy egg indentations—delicious and quick! Perfect for spring meals.
Ingredients
- 1 lrg onion, finely chopped
- 3 tbps olive oil + extra
- 1 ½ tsp salt
- 3 x 250 g packs frozen chopped spinach, thawed
- 500 g fresh ricotta, drained for 10 minutes
- 6 free-range eggs
- ½ cup Pecorino or Parmesan, finely grated
- ½ tsp freshly ground nutmeg
- 1 tsp dried dill
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