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Spinach and Ricotta Filo Pie


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Ingredients

6 person(s)

Spinach and Ricotta Filo Pie

  • 1 onion, peeled and halved
  • 4 rashers rindless bacon, roughly chopped
  • 1 clove garlic
  • 10 grams olive oil
  • 500 grams ricotta cheese
  • 250 grams Frozen spinach, thawed and drained
  • 4 eggs
  • salt and pepper to taste
  • handful grated tasty cheese
  • pinch Nutmeg
  • 10-12 Filo Pastry Sheets
  • 40 grams Butter, melted
  • sesame seeds
  • 6
    1h 15min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

  1. Defrost spinach and drain excess water. Preheat oven to 180 degrees. Grease a round pie dish...20-23cms.

    Add onion, bacon and garlic to bowl, chop for 5 secs/sp 5.

    Add oil and saute for 5 mins/varoma/sp1.

    Add drained, spinach, ricotta, eggs and seasonings (I also add a handful of grated tasty or parmesan if I have some in the freezer). Mix for 10secs//sp4.

    Working as quickly as possible so the pastry doesn't dry out, lay pastry sheets with the long side towards you...or 'landscape'. Bush the top half with butter and fold in half to form a long skinny rectangle. Place this across the dish so it lies down one side, across the bottom and up the other side. Overhang is fine. Repeat with another sheet and place this rectangle opposite the first. ie left to right, then top to bottom of the pie dish. Then repeat with two more sheets and they will fill in the gaps of the diagonal. When you're done, the whole dish should be filled with a layer of pastry sheets.

    Brush the entire inside with more butter then place one more sheet over the entire inside of the dish. Pour filling into dish.

    Brush another sheet with butter and fold this one short side to short side to form a square, then place it on the top of the filling Bring the overhanging edges and fold them over the top of this layer. Now you should have a neat top to your pie with all the overhanging edges folded in. Take two sheets of pastry, tear them in half, scrunch them up a bit and arrange them on the top of the pie. Drizzle with remaining butter and sprinkle with sesame seeds.


    Bake for 30-45 minutes until golden brown and cooked inside. You might have to cut in the middle to see. It is best to let it set for 5 minutes before cutting to serve.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

You can also wrap this mixture into individual parcels, in which case I suggest fresh ricotta would be better than a tub of smooth. It will be very runny and difficult to work with otherwise.

You could use either for the pie, but fresh is just a little less runny and therefore easier to work with.

You can freeze individual parcels...and the pie too I suppose.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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