Wednesday, 26 February 2014

Spinach Ricotta Pie

We usually have lunch at my mothers every Sunday, and it always includes a pasta and some sort of meat (usually meatballs in sauce) but since she has become a snowbird this year, sadly we have to fend for ourselves. Can you believe that?! Hahaha! Just kidding.

So for this Sunday's lunch I decided to make a spinach pie.  Well actually, we had to have it for dinner because I forgot you have to thaw phyllo dough for a few hours.

I usually make this pie with an olive oil based pie crust but I didn't feel like a doughy crust so I decided to use phyllo instead. I only used 3 sheets, so if you're trying to cut back on carbs, this is perfect but you can use more if you want a flakier crust. And a tip I got from my Greek friend, Lena, who got it from her grandmother, sprinkle a few droplets of water on the phyllo before baking. It makes it a little crispier. Thanks Lena!

The leftovers were great for breakfast.

Spinach Ricotta Pie

8 oz. bag of spinach (more or less)
2 tablespoons olive oil
1 shallot, chopped
2 cloves garlic, chopped
475g ricotta
2 eggs
1/2 cup grated parmesan cheese
zest and juice of a lemon
1 teaspoon salt
1/2 teaspoon pepper
nutmeg to taste
1 tablespoon bread crumbs
3 sheets phyllo dough
olive oil to drizzle on the phyllo dough




Preheat oven to 350F.  On medium heat put the spinach in a pan with a splash of water. Don't worry if the pan doesn't seem big enough, as the spinach wilts down, just add more spinach. Transfer to a cutting board, let cool and chop.


In the same pan, sauté garlic and shallot in olive oil until soft. Let cool.
In a bowl, combine spinach, sautéed onion and garlic, eggs, ricotta, parmesan cheese, zest and juice of lemon, salt, pepper and nutmeg.


In an 11inch tart pan with a removable bottom, place a sheet of phyllo and brush with olive oil. The phyllo will probably hang over the pan. Repeat with another 2 sheets. After brushing the 3rd sheet of phyllo, sprinkle with the breadcrumbs. Spoon in the filling and fold over the hanging phyllo all around the pie. Sprinkle some water and drizzle the dough with a little olive oil. Bake for 50 minutes. Cool for 10 minutes and remove the ring around the pie.



m xo


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