Pie - filo spinach and ricotta
Prep time:
20 mins
Cook time:
I hour
Ingredients:
6 sheet filo pastry
1 kilo ricotta cheese (strain off fluid)
1½ packets frozen spinach (rinsed and squeezed to remove moisture)
2 rashes of lean bacon - chopped
1 large brown onion - chopped
¼ cup pinenuts
¼ yellow capsicum - chopped
6 mushrooms - chopped
1 clove of garlic - chopped finely
3 eggs - beaten
½ block of ‘Danish fetta cheese’ (soft cheese) chopped
¼ cup of Greek low fat fetta - chopped
1 handful of low fat tasty cheese - grated
1 handful of parmesan - grated
Canola cooking spray
Method:
- Line a pie dish with filo and spray with canola cooking spray. Use about 6 sheets to line base.
- In a frypan cook bacon, onion, garlic, pinenuts, capsicum & mushrooms for five minutes
- Mix together with ricotta and spinach
- Add eggs, Danish feta, Greek feta, tasty cheese and parmesan
- Mix all together
- Put into lined pie dish
- Lightly scrunch a sheet of filo and place on top of pie, repeat until top is covered. Takes about 6 sheets. Spray with oil.
- Bake at 180 C for one hour or until browned
Serve piping hot or at room temperature.
Notes:
Recommended by the Lalbert Sustainable Farm Families Program February 2009
Recipe contributed by:
Kathie Alexander, Lalbert
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