Spinach and ricotta slice

Yummy Spinach and ricotta slice Recipe

Frozen filo pastry is a great time saver and tastes delicious when baked with a spinach and creamy ricotta cheese filling.
Spinach and ricotta slice
Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 9 squares person.


  • 2 tablespoons olive oil

  • 2 bunches silverbeet, trimmed, washed, shredded

  • 400g fresh ricotta cheese

  • 100g feta cheese, crumbled

  • 4 sheets filo pastry

  • 1 onion, chopped

  • 1 egg, lightly beaten

  • Olive oil spray


  • Step 1

    Heat oil in a large frying pan on medium. Cook onion for 5 mins until soft and beginning to brown. Add silverbeet and cook for 5-7 mins stirring occasionally until soft. Transfer to a large bowl to cool.

  • Step 2

    Preheat oven to 200C or 180C fan. Grease a 20cm square cake pan.

  • Step 3

    Add ricotta, fetta and egg to silverbeet. Season to taste with salt and pepper and mix well.

  • Step 4

    Spray each sheet of filo with oil. Line prepared pan, one sheet at a time, leaving a 3cm overhang around edges. Spoon spinach mixture over pastry smoothing down with a spatula. Fold filo edges over filling.

  • Step 5

    Bake for 25-30 mins until filling is set and filo crisp and golden. Cool in pan before cutting into squares.

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