Cheesy Spinach Bake
This recipe creates a delightful dish boasting layers of creamy ricotta, tangy feta, and earthy spinach nestled between crispy filo pastry sheets. The nutmeg and Parmesan add depth to the flavors, making each bite a harmonious blend of textures and tastes. Enjoy this savory treat fresh out of the oven or after a quick reheat for a convenient meal that's perfect for any occasion.
— Constant Cookbook
Ingredients
- 200g pack feta cheese
- 2 x 250g tubs ricotta
- 3 x 100g bags baby spinach , chopped
- 1 bunch spring onions , finely sliced
- 50g Parmesan , grated
- 1 egg
- good grating nutmeg
- 100g breadcrumbs
- 2 tbsp olive oil
- 6 sheets filo pastry
Instructions
- Heat oven to 180C/ 160C fan/gas 4. Mash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.
- Brush a 20 x 30cm tin with a little oil. Layer in half the filo sheets, brushing each with oil before adding the next. Scatter remaining breadcrumbs evenly over the base. Spoon in the ricotta filling and gently spread, so as not to dislodge the breadcrumbs. Cover with remaining filo, brushing with oil as you go, then score into portions. Bake for 35-40 mins until golden and crisp. When cool, freeze in individual squares. Defrost overnight in the fridge and eat cold, or warm in a microwave.
Cook Time
40M
Prep Time
PT20M
Yield
Makes 6-8 portions
Nutrition
- Calories: 436 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2 milligram of sodium
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