mama can Cook! Spanakopita rustic pie Ingredients
350 g baby spinach 1 shallots stalk, finely chopped 360 g ricotta cheese 6 sprig(s) spring onion(s) chopped 1 clove garlic crushed 2 free range egg(s) lightly beaten 1 sprig mint (fresh) sprig, leaves picked 2 tablespoons dill (fresh) 1/4 teaspoon ground nutmeg 150 g Dodoni feta cheese 1 tablespoon coconut oil melted 3 sheets filo pastry INGREDIENTS FOR SALAD 1 cucumber(s) chopped 2 tomato(es) chopped 1 bunch parsley (fresh) leaves picked 1 tablespoon lemon(s) juiced
50
Makes 4 | Prep 8 min | Cook 25 min
Method Preheat oven to 200°C/180°C fan-forced. Heat a large fry pan over high heat, add spinach and shallot and toss until spinach is wilted. Squeeze out any excess water and roughly chop. Gently combine ricotta, spring onions, garlic, eggs, herbs and nutmeg together. Stir through wilted spinach and shallot. Brush a round oven proof fry pan with a little coconut oil. Lay filo pastry in fry pan, covering all the bottom and sides and leaving edges overhanging. Pour ricotta-spinach mixture into pan and crumble over feta. Roughly fold over edges of pastry and brush with remaining coconut oil. Cook over low-medium heat on stove top for 5 minutes (be careful not to burn the bottom). Then transfer to oven for 25 minutes, until golden and crisp and cooked through. Combine salad ingredients in a large bowl and toss to combine. Remove pie from oven, and rest for 5 minutes before serving with salad.
