Crunchy spinach and ricotta filo pie

Crunchy, crumbly filo pastry surrounds this tasty ricotta and spinach vegetarian pie.

• 1 teaspoon olive oil
• 280g baby spinach
• 40g butter, melted
• 8 sheets filo pastry
• 500g fresh ricotta
• 100g feta, crumbled
• 2 eggs, lightly beaten

Energy 1850kJ	Fat saturated 18.90g
Fat Total 30.90g	Carbohydrate sugars -
Carbohydrate Total 19.40g	Dietary Fibre 2.60g
Protein 20.60g	Cholesterol 148.00mg
Sodium 918.00mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large deep frying pan over medium heat. Add spinach. Cook, stirring, for 1 minute or until just wilted. Transfer to a plate. Cool for 20 minutes. Place spinach in a sieve over a bowl. Using the back of a large spoon, press liquid from spinach.

2. Step 2

   Preheat oven to 200°C/180°C fan-forced. Brush the base and side of a 20cm-round (base) springform pan with a little of the butter. Place 1 sheet of filo on a flat surface. Brush with butter. Carefully push filo into pan, butter-side down, to line base and side of pan, allowing filo to extend over edge of pan. Repeat layering with 5 more sheets of filo and butter in a clockwise pattern.

3. Step 3

   Place ricotta, fetta and egg in a large bowl. Stir to combine (mixture will appear lumpy). Stir in spinach. Season with salt and pepper.

4. Step 4

   Gently spoon mixture into prepared pan. Carefully scrunch sides of filo into pan to form a border. Brush 1 sheet of remaining filo with butter. Scrunch and place on one half of the filling to cover. Repeat with final filo sheet and butter to cover filling. Brush edges with any remaining butter. Place pan on a baking tray. Bake for 30 to 40 minutes or until golden. Stand for 10 minutes. Carefully remove from pan. Serve.