Hello my friends! Any spinach lover here?
Let me share today a yummy recipe coming directly from Greece.
Here is my spinach and ricotta phyllo pie!
Let’s see the recipe, Chef!
Spinach and Ricotta Phyllo Pie
- 1/2 onion
- 2 tbsp olive oil
- 250 g spinach
- A few leaves of basil
- 125 g ricotta
- 1 egg
- 1 tsp honey
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp curcuma
- Salt to taste
- 4 phyllo sheets
- 1 tbsp olive oil
- Gold sesame seeds
Stir fry the minced onion with 2 tbsp olive oil in a sauté pan at medium heat.
Add the spinach. Cook 3-4 minutes.
Set aside in a plate to cool down.
Pour the ricotta, egg, honey and spices in a large bowl. Combine.
Add the spinach and basil leaves. Add salt and pepper, combine.
Preheat your oven at 180 C / 355 F degrees.
Place the phyllo sheets on your working plan, one after the other, with 8 to 10 cm overlap.
Place the spinach and ricotta mixture at the bottom, forming a line on all the length.
Roll. Then shape as a snail shell.
Place on a baking mat, spread the tablespoon of olive oil, spread sesame seeds and cook 20 minutes.