I made a spinach & ricotta filo pie for Easter/Mum’s birthday so I thought I’d share it. It was my first time making a pie but it turned out well. I’d made little parcels before but not a full pie. Using reduced fat ricotta makes it a pretty high protein-low fat meal, but full fat would of course taste better!
- 650g reduced fat ricotta
- 1 bunch english spinach
- fresh parsley
- 1 teaspoon of minced garlic
- 1 teaspoon of lemon juice
- pepper, salt
- 200g parmesan cheese
- 1 free range egg
- filo pastry
- olive oil spray
Step 1: Wilt the spinach on low heat & preheat oven to 190 degrees celcius
Step 2: Mix all the ingredients together in a bowl (except for the pastry of course lol)
Step 3: Get out the chilled pastry (frozen will need a couple of hours to thaw out in the fridge – never microwave it or anything like that). Spray the dish with olive oil spray and then layer 7 sheets of pastry onto the bottom of it, spraying every second sheet with the oil.
Step 4: Put the mixture into the dish on top of the pastry layer
Step 5: Fold the pastry that hangs over the edge over the top of the mixture, then fill in the middle with about 4 sheets of pastry folded in half, so basically you’re just filling the gap. Alternatively, you can layer the bottom layer of pastry horizontally AND vertically, then fold it all over the top of the mixture, then you won’t have a gap to fill in.
Step 6: bake for about 50 minutes, or until the pastry is golden and the egg is fully cooked and the mixture is set.
Best served straight away… but to heat up, it’s best you do it in the oven because the pastry goes extremely soggy in the microwave or when it’s covered with foil/wrap/a lid.
YouTube video of me cooking the pie. It has some weird new anti-shake effect on it that YouTube suggested, but it kinda makes it look like you’re on acid, lol.
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