Spinach & Ricotta Filo Pies



1 tbsp oil
1 medium onion, finely chopped
600g baby spinach leaves
Salt to taste
1 tsp Supreme Coarse Black Pepper
1 tsp Supreme Onion Powder
½ tsp Supreme Garlic Powder
1 tsp Supreme Chilli Flakes
250g ricotta cheese
2 eggs
250g salted butter, melted
20 sheets of filo pastry (10.5 inch by 12 inch)


Heat oil in a large pot over medium heat. Add onions and saute until soft. Add spinach, cover and cook until spinach has wilted down. Uncover and stir in salt, black pepper, onion powder, garlic powder and chilli flakes. Continue to cook until all excess water has evaporated. Remove from heat and set aside to cool. Once fully cooled, beat in the eggs and ricotta. To assemble; place 2 sheets of filo on to a large piece of foil. Brush both sides generously with butter then place ¼ cup of the spinach and ricotta filling at bottom and spread across leaving 1 inch space on either side. Roll the filo up then starting with one end, roll up the filo into a spiral shape. Repeat with remaining filo sheets and filling. At this point you can freeze the spinach and ricotta filo pies. To cook; bake in the oven at 180°c for 25-30 minutes or until golden brown.

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