About this recipe:Sauteed onions and mushrooms are mixed with wilted spinach, ricotta, basil, eggs and feta. This mixture is then encased in a buttered-filo layered pastry. An exceptionally versatile pie.
Makes: 1 pie
900g spinach, washed and chopped
1 onion, chopped
225g fresh mushrooms, sliced
3 tablespoons vegetable oil
2 (250g) tubs ricotta cheese
2 tablespoons dried basil
250g feta cheese
175g butter, melted
450g filo pastry sheets
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a medium frying pan heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach.
In a medium bowl, beat the eggs well. Stir in the ricotta, feta and basil.
Butter a deep pie dish. Place a sheet of filo on the bottom of the dish and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the dish. Spread the ricotta mixture over the filo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the filo. Top the pie with 5 or 6 more sheets of filo brushed with butter. Trim dough to the edge of the pie dish.
Bake at 190 C / Gas 5 for about 1 hour or until pie is golden brown.