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Ricotta Spinach Pie

Ricotta Spinach Pie is savoury filo pastry filled with a tasty, cheesy filling. It’s a perfect vegetarian recipe for lunch, dinner and picnics.

Plus this pie is a fantastic make ahead recipe that you can bake when you are ready to eat.

slice of spinach ricotta filo pie on white plate with remaining pie in the background

This updated recipe was first published on  January 30, 2010

I have been making this Ricotta Spinach pie for years and always form the same spiral shape. This pie recipe is inspired by Greek Spanakopita but is based on ricotta instead of feta. You might even say that it is similar to the Italian Torta Pasqualina.

Ricotta is one of my favourite ingredients. Used to filled vegetables like this Stuffed Zucchini recipe, ricotta carries and enhances flavours. Or as an appetiser as in Baked Ricotta, it is the star of the show. While this Italian Pie, includes cured meats and a variety of cheeses to make a really tasty meal!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

brown onion, grated parmesan cheese, olive oil, cooked spinach, crumbled feta, filo pastry, eggs, ground nutmeg and fresh ricotta

For this recipe you will need:

  • Fresh ricotta cheese – most supermarkets have it but you can easily make homemade ricotta cheese with my simple recipe. If you have extra and you are wondering if you can freeze ricotta cheese I’ve got you covered!
  • Olive Oil – regular or light olive oil is best in this recipe.
  • Onion – I use brown but a white onion would be fine.
  • Garlic – fresh garlic or bottled would be ok.
  • Frozen Spinach – so versatile. I always keep a pack in my freezer. Why not make spinach ricotta ravioli with any extra spinach?
  • Feta Cheese – use one that you like the taste of.
  • Parmigiano Reggiano Cheese – or Parmesan Cheese as it’s also known.
  • Eggs – purchase large or extra large eggs.
  • Nutmeg – buy the whole nutmeg and grate it as you need it. Nutmeg keeps fresh this way.
  • Filo Pastry – I prefer the refrigerated filo pastry. It seems easier to work with but if you can only find the frozen one, go with that. Follow the instructions for thawing on the pack.

Ingredient substitutions

There are a few changes you can make if you don’t have all these ingredients.

  • Use a leeks instead on an onion.
  • Add 1/2 teaspoon of garlic powder instead of fresh garlic.
  • Instead of frozen spinach, use fresh (see below).
  • Substitute Romano (Pecorino) cheese for Parmigiano Reggiano (Parmesan) cheese.

Variations

This is not so much a recipe as maybe a method. I often vary the ingredients with what I have on hand so this recipe can really become yours. Start with my recipe and adjust and vary to your tastes.

  • Instead of frying an onion, just stir a cup full of chopped spring onion or scallions into the filling (no need to fry).
  • Any greens can be used in place of the spinach in this recipe. Try chard (silverbeet) or even kale. Simply follow the instruction above for cooking fresh spinach.
  • Add chopped herbs such as flat leaf parsley or fresh mint.
  • Using the same measurement of all the cheeses – use more feta than ricotta or use more Parmigiano Reggiano cheese (Parmesan).

Instructions

6 numbered images all viewed from above. Image 1 pan of cooked chopped onion; image 2 ricotta and spinach mixture in a bowl; image 3 filo pastry and pastry brush with oil; image 4 rectangle of filo pastry with spinach ricotta mixture along one side; image 5 rolled up filo pastry on wooden board; image 6 spiral of filo pastry 'snakes' being brushed with egg
  1. Heat 2 tablespoons oil in a frying pan over medium heat.Gently fry onion and garlic in olive oil until until golden. Set aside to cool.
  2. Squeeze moisture from the defrosted spinach. Mix spinach with the onion mixture, ricotta, feta, Parmigiano Reggiano cheese (Parmesan), eggs, nutmeg and salt.
  3. Take 4 sheets of filo brushing some of the ½ cup olive oil between each sheet.
  4. Spoon about 1/5 of the mixture along the long side
  5. Roll up and twist into a coil onto the prepared baking tray. Repeat until all the filo and filling has been used and your pie looks like a large coiled sausage.
  6. Beat extra egg with extra salt. Brush the ricotta spinach pie with all of the egg. Then bake in preheated oven for 1 hour until well browned.

Tips for success and FAQ’s

spiral filo pie with a slice cut on plaited raffia mat with bowl of oil and spinach leaves scattered around viewed from above

Even though filo pastry is very thin, it’s actually not as hard to use as often thought. This type of pastry can easily dry out if not kept covered. Follow these simple tips for success:-

  • Allow pastry to thaw at room temperature in it’s packaging (2 hours for chilled pastry or 4 hours for frozen pastry or according to package instructions).
  • Have all other ingredients ready so there is no delay.
  • Unroll pastry onto a kitchen towel then cover with plastic wrap and another kitchen towel.
  • If you live in a dry climate or environment, cover the plastic wrap with a barely damp kitchen towel.
What is filo pastry?

Filo is a paper thin pastry that is often used in Greek dishes. It is also spelt ‘fillo’ or ‘phyllo’ but it’s all the same. Easily available at supermarket in either the chilled or frozen section. I prefer to use chilled filo pastry which doesn’t seem as dry as the frozen pastry. To strengthen the pastry, it is usually layered with oil or melted butter in between the layers.

Can I substitute fresh spinach for frozen.

Yes, Use approximately 1lb (450g) of fresh spinach leaves. Snap off any long tough stems. Cook in large skillet over medium high heat, stirring occasionally. If it doesn’t all fit in, add more as the spinach cooks down. It should take less than 5 minutes. Cool then coarsely chop spinach. Squeeze as much liquid as possible from the spinach.

How do I reheat leftovers?

Leftovers are still delicious and can be eaten cold. However if you would like to reheat this pie, it’s ideal to reheat in the oven until the pastry is crispy and the filling is heated through. I actually don’t mind using the microwave to reheat even though the filo pastry will lose its crispness.

Can this Ricotta Spinach Pie be frozen?

Absolutely! However, I recommend freezing prior to baking. Wrap well in plastic wrap and freeze unbaked. Then bake from frozen but the pie will need an extra 15-20 minutes in the oven.

slice of spinach ricotta filo pie on white plate with fork piercing the edge

Serving suggestions

Salad is the perfect side to serving with this Ricotta Spinach Pie. Try this Bean Salad or this Brown Rice Salad or a simple salad of leaves dressed with oil, vinegar and salt to complete the meal.

More recipes you will love

Baked Mushrooms stuffed with ricotta
Sweet Ricotta
Italian Rice Balls
Mini Cheese and Spinach Savoury Tarts from Kidgredients
Asparagus and Parmesan Filo Rolls from It’s Not Complicated
Spinach and Cheese Croissants from Mrs Jones’s Kitchen

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slice of spinach ricotta filo pie on white plate with fork piercing the edge

Ricotta Spinach Pie Recipe

Ricotta Spinach Pie is savoury filo pastry filled with a tasty, cheesy filling. It's a perfect vegetarian recipe for lunch, dinner and picnics. Plus this pie is a fantastic make ahead recipe.
5 from 7 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings:4 people
Author: Marcellina

Ingredients

  • 2 tablespoons olive oil
  • 1 onion
  • 2 garlic cloves
  • 8 oz (250 grams) frozen spinach thawed
  • 2 cups (500 grams) fresh ricotta
  • ¾ cup (100 grams) crumbled feta
  • ½ cup grated Parmigiano Reggiano cheese (Parmesan cheese) or Pecorino Romano cheese
  • 2 eggs
  • ¼ teaspoon grated nutmeg
  • pinch salt
  • ½ cup olive oil extra
  • 20 sheets filo (approx 13 ounces/375 grams)
  • 1 egg for egg wash
  • pinch salt extra

Instructions

  • Preheat oven to 350ºF./180ºC Line a large baking pan or pizza pan with non stick baking paper.
  • Finely chop onion and garlic.
  • Heat 2 tablespoons oil in a skillet over medium heat.
  • Add onion and garlic and cook until golden. Set aside to cool.
  • Squeeze out as much moisture as you can from the defrosted spinach.
  • Mix spinach with the cooled onion mixture, ricotta, crumbled feta, grated Parmigiano Reggiano cheese (Parmesan) or pecorino Romano cheese, eggs, grated nutmeg, salt.
  • Follow all the tips listed below when using fillo.
  • Take 4 sheets of filo brushing some of the ½ cup olive oil between each sheet.
  • Spoon about 1/5 of the mixture along the long side, roll up and twist into a coil onto the prepared baking tray. Don't panic if it splits a little – this is rustic cooking!
  • Continue this way until you have used up all the pastry and filling and your pie looks like a large coiled sausage.
  • Beat extra egg with extra salt. Brush the pie with egg getting into all the joins. Be liberal and make sure to use all of the egg.
  • Bake it for 1 hour by then it should be crispy brown all over and the gorgeous smell should be invading your house. Now you know it's ready.
  • Let it cool a little then cut it into generous wedges.

Notes

Which Filo pastry is best?
I use Antoniou Fillo Pastry (a 375g packet) which is found in the chilled section of the supermarket. Each packet has approximately 20 sheets of the following dimensions: 27 cm (11″) by 40 cm (16″). The sizes of pastry sheets will depend on the brand, but a large rectangle of a similar size is fine.
 
Tips for success
  • allow pastry to thaw at room temperature in it’s packaging (2 hours for chilled pastry or 4 hours for frozen pastry)
  • have all other ingredients ready so there is no delay
  • unroll pastry onto a kitchen towel then cover with plastic wrap and another kitchen towel
  • if you live in a dry climate or environment, cover the plastic wrap with a barely damp kitchen towel
Variations
This is not so much a recipe as maybe a method. I often vary the ingredients with what I have on hand so this recipe can really become yours. Start with my recipe and adjust and vary to your tastes.
  • Instead of frying an onion, just stir a cup full of chopped spring onion or scallions into the filling (no need to fry)
  • Any greens can be used in place of the spinach in this recipe. Try chard (silverbeet) or even kale. Simply follow the instruction above for cooking fresh spinach.
  • Add chopped herbs such as flat leaf parsley or fresh mint.
  • Using the same measurement of all the cheeses – use more feta than ricotta or use more Parmigiano Reggiano cheese.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 734kcal | Carbohydrates: 14g | Protein: 30g | Fat: 63g | Saturated Fat: 22g | Cholesterol: 220mg | Sodium: 681mg | Potassium: 464mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8277IU | Vitamin C: 6mg | Calcium: 629mg | Iron: 3mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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21 Comments

  1. i’m not quite clear as to how you put the rolled-up pastry coils on the baking tray so that it looks like yours…??

  2. just wondering – i see you don’t allow commenters to put their website here when they comment. was that a conscious decision not to allow it?

    1. Hi Sherry, yes, it is now recommended that we don’t include that anymore because sometimes it creates 404 errors…or at least that’s how I understand it.

  3. 5 stars
    What a lovely pie, Marcellina! I am going to make it this weekend. Thanks for sharing:)

  4. Indeed, when I saw this I immediately thought torta pasqualina without the eggs. I actually like the idea of ricotta better than feta, as I really like the creaminess and mild flavor. Anyway, it looks delicious and that’s what matters! 🙂

  5. Thanks everyone for your kind comments. It amazes me every time that someone out there is reading this. And yes, no fresh spinach in Far North Queensland – too hot. We do get the baby spinach leaves in packets though. It would be a very expensive way to make this dish. In winter we could use silverbeet leaves.

  6. Oh how beautiful – I love FNQ, we went on a holiday for a week up there last year, had an awesome time. That spanakopita looks fabulous, love the spiral shape too, I'm too lazy and just bung it into a baking tray! Didn't realise you can't get fresh spinach up there, is it because it's too hot?

  7. Looks delicious! Reminds me so much of making apple strudel 🙂

    Sawadee from bangkok,
    Kris

  8. I love your picture of the country-side–so green and beautiful! I really want to visit Australia–someday. 🙂 I love the spiral look and it just sounds so delicious!

  9. That looks amazing! I love the combination of spinach and cheese. Those rolling hills and greenery are beautiful!