Spinach And Cheese Dinner Pie Recipe

About this recipe

A hearty and satisfying spinach and cheese pie, perfect for dinner. This eggetarian dish combines creamy ricotta, mozzarella, and spinach in a flaky crust for a comforting meal.

Ingredients

• 250 g Spinach - Chopped
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 2 x 140 g D'Lecta Shredded Mozzarella Shredded Cheese - Pack Of 2
• 450 g Switz Filo Pastry Sheets
• 1 kg Puro Healthy Salt (Sendha Namak)
• 75 g On1Y Whole Black Pepper
• 1 pack (500 g) Natureland Organics Chana Besan

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 1 lb ricotta, 1 lb shredded mozzarella, and a pinch of salt and pepper. Mix until smooth. Then, gradually add 1 cup of chickpea flour mixed with 1 cup of water, stirring until well combined.
3. 3. Add 2 cups of chopped fresh spinach to the cheese mixture and stir until evenly distributed.
4. 4. Line a deep-dish pie pan with filo pastry sheets, pressing it gently into the edges.
5. 5. Pour the spinach and cheese mixture into the prepared crust, spreading it out evenly.
6. 6. Layer additional filo pastry sheets over the filling. Trim the edges and crimp to seal. Cut a small center hole and a few slits for steam to escape.
7. 7. Brush the top crust with a mixture of water and a pinch of salt for a golden finish.
8. 8. Bake in the preheated oven for 1 hour. Check after 45 minutes and rebaste with water if needed. Bake an additional 15 minutes if the crust is not golden brown.
9. 9. Remove from the oven and let cool for 10-15 minutes before slicing and serving.