Spinach & Ricotta Spanakopita


How It's done:


500g frozen spinach, thawed and drained
250g ricotta cheese
2 eggs, lightly beaten
8-12 sheets of filo
6 spring onions, sliced
1/4 cup grated parmesan
1/4 teaspoon ground nutmeg
1/4 cup fresh basil
Olive oil spray
Salt and pepper to taste


Preheat the oven to 180 degrees Celsius. Grease a round pie dish and set it aside. In a large bowl, combine (very) well-drained spinach, green onions, ricotta, eggs, grated parmesan, nutmeg and basil and season to taste. Layer 4 sheets of the filo into the pie dish, spraying lightly with olive oil between each sheet. Repeat with the next 4 sheets but place them in the opposite direction. Pour the spinach mixture into the dish, folding the edges of the filo over the top to cover (you may wish to use extra filo sheets at this stage if you need more coverage) and lightly spray the top with oil. Bake for 35-40 mins or until the pastry is golden and crispy. Serve immediately.

Cooking Time

40 min