Annika Panikker
Guest Blogger
Make Your Weekend Brunch A Hit With Annika Panniker’s Spinach & Ricotta Filo Pie Recipe
- JWB Post
- November 4, 2016
Hola, all!
I am here again to make your weekend a tasty one. Today, we’ll learn to make Spinach & Ricotta Filo Pie which is a perfect recipe for your weekend brunch.
So, let’s start right away!
Serves: 4 hungry people (LAWL!)
Things you’ll need:
Spinach – 1 bunch
Onion – 1 medium pc
Garlic – 3 cloves
Ricotta – 200 gm
Cheese (parmesan) – ½ cup
Lemon zest – 1 pc
Lemon juice – ½ pc
Filo pastry – 1 rectangle packet
Eggs – 2 pcs
Salt – as required
Pepper – as required
Thyme (dried) – 1 tsp
Oregano (dried) – 1tsp
Sesame seeds (white & black) – handful
Olive oil – 1 cup
Here’s what you gotta do to convert these things into the lip-smacking Spinach & Ricotta Filo Pie
- Preheat oven to 170 ° Mix ricotta and eggs with salt, pepper, oregano, thyme, lemon zest and lemon juice, set aside.
- Blanch spinach, squeeze out extra liquid with your hands and dab with a tea towel to take out any extra moisture. Chop finely and set aside.
- Sweat onions and garlic until soft and translucent. Add chopped spinach and sprinkle over a little thyme. Add a little olive oil and season. Take off the heat.
- Line the tin with olive oil and baking paper. Add one sheet of filo pastry and brush with olive oil, add three more layers, repeating the process between each layer.
- Add the ricotta mixture and spread evenly. Add the spinach mixture on top and layer with another 6 sheets of filo pastry brushing with olive oil between each layer again.
- Add the cheese and cover with the remaining filo sheets brushing with olive oil between each layer.
- Brush the top with olive oil and sprinkle over sesame seeds. Turn the oven down to 160 °C and bake for 40-45 mins until golden brown.
- Serve warm with a side salad.
Don’t forget to share the photos when you try it at home.
P.S. You can watch out for more on my Instagram here.
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