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Kary Osmond Spinach And Ricotta Pie

LeGourmetTV's picture
Smells really good as it bakes. Perfect of brunch or a light lunch. Serve with salad, roasted beets, fish.
Ingredients
  Fresh spinach 227 Gram, rinsed (1 bag)
  Sliced green onion 3⁄4 Cup (12 tbs) (about 3-4 onions)
  Ricotta 1 Cup (16 tbs)
  Crumbled feta 1⁄2 Cup (8 tbs)
  Chopped fresh dill 1⁄4 Cup (4 tbs)
  Eggs 1
  Ground nutmeg 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Phyllo pastry sheet 6
  Olive oil 3 Tablespoon
Directions

GETTING READY
1. Preheat oven to 400 degree F.
2. Brush a 10-inch oven-proof nonstick frying pan with olive oil.

MAKING
3. Heat a large pot over medium-high flame and add slightly wet spinach. Stir and cook for about 1-2 minutes or until spinach is wilted.
4. Into a colander, transfer the wilted spinach and rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.
5. In a bowl, mix together spinach, green onion, ricotta, feta, egg, nutmeg, dill and salt. Set aside.
6. Working quickly, place 1 sheet of phyllo on the counter, brush with olive oil. Layer another sheet over the first, turning it slightly. Repeat with remaining 4 sheets, turning each slightly.
7. Gently transfer the sheets into the oiled frying pan, allowing the sheets to hang over the edge.
8. Spread spinach mixture in centre and bring the hanging phyllo over spinach mixture.
9. Brush the top with olive oil and bake for about 20-25 minutes or until the pie is golden and crispy.

SERVING
10. Serve and enjoy!

TIPS
The best way to thaw phyllo is in the fridge overnight.
After you use phyllo, you can re-wrap the rest and re-freeze for another use.

Things You Will Need
10-inch oven-proof nonstick frying pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer, Brunch
Taste: 
Savory
Feel: 
Crispy
Method: 
Baked
Dish: 
Pie
Ingredient: 
Ricotta
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
8

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