Spinach and Ricotta Pie Recipe

As the weather cools down it’s time to fill the family up with a quick and easy pie. It’s inexpensive, delicious and it’s quick and easy to make. In fact, the kids could make it themselves – supervised.

Get in the habit of having at least one meal a week that is meat-free. Not only will it help with your budget but it’s full of green goodness.

The Spinach and Ricotta Pie can be frozen whole or portioned so if you live by yourself it's great to eat half fresh and put the other half in the freezer for a rainy day. It will need to be put into an air fryer or oven to reheat if it has been frozen.

Ingredients:

• 6 eggs

• 1 bunch of silverbeet with the white stems cut off it. Wash, drain, and slice the leaves finely

• 1 Packet of frozen spinach – thawed and roughly chopped

• 1 brown onion diced

• 3 tbsp of Tomato Relish

• A handful of grated tasty cheese

• 1  x 250 grams of Ricotta Cheese

• 1 packet of Filo Pastry

• 125 grams melted butter

• Salt and pepper to taste

Method:

1. Preheat the oven to 360F. 

2. Grease a 20 cm round pie dish or similar.

3. Line the pie dish with the sheets of Filo Pastry using a pastry brush to brush melted butter on the separate sheets. Lay them on the dish so that you have enough overhanging the dish to make a pie top from it. 

4. Add the tomato relish to the base and spread it evenly over the base with a spoon. 

5. Spread the diced onion evenly over the base.

6. In a bowl add all the rest of the ingredients and mix together.

7. Decorate the top of the pie with another good handful of grated tasty cheese grated cheese.

8. Add some cracked pepper to the top of the dish.

9. Fold the extra filo onto the top of the pie, and brush with the last of the butter.

10. Put it into the oven for approximately 40 minutes.

11. This sized pie will feed a family of four.