Spinach and pine nut filo pie
This filo pie makes a great addition to dinner, brunch or even a picnic!
- 10 mins preparation
- 50 mins cooking
- Serves 6
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Ingredients
Spinach and pine nut filo pie
- 1 tablespoon oil
- 1 onion, diced
- 1 clove garlic, diced
- 2 tablespoon pine nuts
- 120 gram baby spinach leaves
- 5 eggs
- 250 gram ricotta
- 1 teaspoon nutmeg, freshly grated
- 8 sheets filo pastry
- spray oil
Method
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1Preheat the oven to 175ºC and place baking tray on the middle shelf. Heat the oil in a medium frying pan and cook the onion, garlic and 1 tbsp pine nuts over a gentle heat for 3-4 minutes until fragrant but not coloured. Add the spinach and toss for a few minutes until wilted and bright green. Remove from the heat and allow to cool for 5 minutes.
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2Beat the eggs and ricotta, then season with the nutmeg and salt. Spray 4 filo sheets with oil and top each with the remaining sheets to make 4 double sheets. Arrange the sheets in a springform cake tin approximately 21cm to make an even filo shell, allowing the excess to hang over the side.
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3Drain any excess moisture from the spinach mixture and add to the eggs. Pour into the filo shell and fold the edges in to make an edging.
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4Top with the remaining pine nuts and bake for 40-45 minutes until golden, puffed and set in the centre. Allow to cool for 15 minutes before cutting.
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5Serve in wedges with a summer salad.
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