Spinach and Ricotta Phyllo Pie

This spinach and ricotta phyllo pie is light, crispy, and incredibly satisfying. Under the delicate, golden layers of flaky phyllo pastry hides a rich and creamy filling with spinach, ricotta, and Parmesan — simple ingredients that come together into something truly delicious 

Ingredients

• 1 pack phyllo pastry (15 sheets)

• 70 g melted butter

For filling

• 300 g fresh spinach or 1 pack frozen spinach

• 300 g ricotta

• 2 eggs

• 1/2 cup finely grated Parmesan

• salt, pepper to taste

• pinch of nutmeg

• sesame seeds for topping (optional)

Steps

Filling

1. If using fresh spinach, sauté it in a pan for a few minutes until wilted. Drain well and chop finely. If using frozen spinach, thaw it completely, squeeze out excess liquid, and chop finely

2. In a bowl, mix spinach, ricotta, lightly beaten eggs, and Parmesan

3. Season with salt, pepper, and nutmeg

Assembly

5. Thaw phyllo pastry

6. Layer phyllo sheets in a baking dish, brushing each sheet with melted butter

7. Arrange the sheets so the edges hang over the sides of the dish

8. Spread the filling evenly over the phyllo base

9. Fold the overhanging edges over the filling to cover the pie

10. Brush the top with butter and sprinkle with sesame seeds (optional)

11. Bake in a preheated oven at 180°C (350°F) for 30–40 minutes, until golden and crisp