- Serves: 8
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Effort: easy
- 750 g mixed greens, such as spinach, chard and sorrel
- 8 spring onions, finely chopped
- 500 g ricotta cheese
- 125 g feta cheese, crumbled
- 80 g parmesan, grated
- 4 eggs, lightly beaten
- 1 small handful mint leaves, shredded
- 2 tsp sugar
- 3 tbsp olive oil, plus extra for greasing
- 16 x 20cm x 30cm sheets filo pastry
- 1 egg yolk, lightly beaten
Tips and Suggestions
In this recipe, olive oil is used instead of the usual butter an olive oil spray can help speed up the process.
You can freeze the pie after it is assembled and before it is cooked to serve, brush the top with egg yolk and bake at the same temperature for 1 hour, or until golden-brown and piping hot throughout.
1. Preheat the oven to 180C/160C fan/gas 4. Rinse the greens and place into a large pan with a splash of water and cover with a lid. Place over a high heat for a few minutes, or until the greens have wilted. Drain the greens and squeeze out any excess moisture with your hands.
2. Roughly chop the greens and place into a large bowl. Add the spring onions, ricotta, feta, parmesan, eggs, mint, and sugar. Mix well, then season with 1 teaspoon of sea salt and freshly ground black pepper, to taste.
3. Lightly grease a 20x30cm baking tin or foil baking dish and trim the sheets of filo to the same size of the tin. Lay one sheet of pastry in the tin, brush or spray with olive oil and layer with another sheet of pastry. Continue the process until you have used half of the pastry sheets. Spread the greens and cheese mixture evenly on top.
4. Repeat the layering and oiling process with the remaining filo pastry sheets. Trim away any excess pastry, then score the top sheet of pastry with a sharp knife to create a diamond pattern. Lightly brush the top with the beaten egg yolk.
5. Bake the filo pie for 45 minutes or until the pastry is crisp and golden-brown and the pie is piping hot throughout. To serve, cut the pie into slices.
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