Spinach and ricotta filo pies

spinach-ricotta-filo-pies
  • Serving: 4
  • Prep time: 15 m
  • Cook time: 20 m
  • Ready in: 35 m
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How to Make Spinach and ricotta filo pies?

Credit by: KingOfChef

Ingredients

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Nutrients

1935 kj ENERGY
29g FAT TOTAL
18g SATURATED FAT
5g FIBRE
24g PROTEIN
142mg CHOLESTEROL
964.56mg SODIUM
8g CARBS (SUGAR)
25g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 180C. Cut filo sheets in half crossways. Cut each filo square into quarters, making 64 small squares. Brush eight pie tins (or large muffin pans) with a little of the butter. Place a small filo square on a clean work surface and brush with a little butter. Top with another small filo square at an angle. Continue layering with 6 more small filo squares and butter. Repeat with remaining filo squares and butter to make 8 individual star-shaped stacks. Line the base and sides of the prepared pie tins with the filo stacks.

  • Step 2

    Use your hands to squeeze the spinach to remove as much liquid as possible. Place in a medium bowl with the green onion, garlic, ricotta, feta, egg, dill, nutmeg and lemon rind and stir to combine. Season with salt and pepper. Spoon spinach fi lling among pie cases. Gently fold edges of filo pastry over the spinach filling. Bake in oven for 20 minutes or until pastry is golden brown and filling is cooked through.

  • Step 3

    Turn the pies out onto serving plates. Serve immediately with mixed salad leaves and lemon wedges, if desired.

Tips & variations

  • Variation: If you'd like a lighter alternative, you can create a version of these filo pies by using low-fat ricotta and giving the filo squares a quick spray with an olive oil spray rather than brushing them with butter.

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