RECIPE FOR RICOTTA PIE RECIPES

Name: Spinach and ricotta filo pie
Total time: 50 min
Ingredients: mild olive oil spray; onion 1 medium, finely chopped; garlic 2 cloves, peeled and crushed; young spinach 250g; egg 1; ricotta 250g, drained; nutmeg 1/2 tsp, freshly grated; feta cheese 100g; filo pastry 4 sheets (each roughly 38cm x 30cm)u00A0

SPINACH AND RICOTTA FILO PIE RECIPE - OLIVEMAGAZINE

Spinach and Ricotta Filo Pie Recipe - olivemagazine image

This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it

Provided by OLIVEMAGAZINE.COM

Categories Healthy

Total Time 50 minutes

Number Of Ingredients 9

Ingredients

mild olive oil spray
onion 1 medium, finely chopped
garlic 2 cloves, peeled and crushed
young spinach 250g
egg 1
ricotta 250g, drained
nutmeg 1/2 tsp, freshly grated
feta cheese 100g
filo pastry 4 sheets (each roughly 38cm x 30cm)

Steps:

Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.

Nutrition Facts : Calories 189 calories, FatContent 11 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 1 grams fibre, ProteinContent 10 grams protein, SodiumContent 1000 milligrams of sodium

QUICK RICOTTA AND SPINACH PIE RECIPE - FOOD.COM

Quick Ricotta and Spinach Pie Recipe - Food.com image

A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (9 inch) pie crusts (Your favourite)
1 teaspoon all-purpose flour
3 tablespoons butter
1 medium onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1/4 teaspoon nutmeg
salt and pepper
1 (15 ounce) container ricotta cheese
8 ounces mozzarella cheese, grated
1 cup parmesan cheese, grated
3 large eggs, beaten to blend

Steps:

Preheat oven to 350°F.
Sprinkle pie crust with flour.
Melt butter in large skillet over medium heat.
Add onion and saute until tender, about 8 minutes.
Mix in spinach and nutmeg. Season to taste with salt and pepper.
Saute until all liquid from spinach evaporates, about 3 minutes.
Combine ricotta, mozzarella and Parmesan cheese in large bowl.
Mix in eggs.
Add spinach mixture; blend well.
Spoon spinach mixture into pie crust.
Bake until filling is set in center and brown on top, about 45-50 minutes.
Let stand 10 minutes.
Enjoy!

Nutrition Facts : Calories 577.4, FatContent 41.4, SaturatedFatContent 21.1, CholesterolContent 203.2, SodiumContent 821.2, CarbohydrateContent 21.9, FiberContent 2.9, SugarContent 2.2, ProteinContent 30.2

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