Prep time
Cook time
Total time
You will need an 8" spring release cake tin.
Serves: 6-8
  • 1 pack ready rolled filo pastry
  • 450g spinach, wilted, well drained and cooled
  • 1 Red Pepper, charred, cooled, skin removed and sliced into strips
  • 1 bunch of Asparagus, blanched and cooled
  • 250g Ricotta Cheese
  • 2 Large Eggs
  • 80g Parma Ham
  • Salt and Black Pepper
  • Fresh Nutmeg
  • Approx 2-3 Tablespoons Olive Oil
  1. Preheat the oven to 170c (fan).
  2. Prepare the filling first so the pastry doesn't have time to dry out.
  3. Make sure you have got as much liquid out of the spinach as you can.
  4. In a bowl, mix the spinach, ricotta, eggs, a few grates of fresh nutmeg and a good seasoning of salt and pepper.
  5. Using a pastry brush, quickly brush the top sheet of filo pastry with olive oil and lay it oil side down in the cake tin.
  6. Repeat this several times with about 8 sheets of filo (keep two sheets in reserve for the top), leaving flaps of pastry hanging over the edge. The pastry sheet does not have to go across the whole bottom of the tin, but just ensure each sheet is overlapping and there are no gaps.
  7. Put half of the spinach mixture in the bottom of the pastry case.
  8. Lay the strips of red pepper on top.
  9. Cover with the rest of the spinach and ricotta.
  10. Arrange the asparagus on top and then cover with the Parma ham if using.
  11. Use the overhanging pastry to cover up the pie.
  12. Oil two remaining sheets of pastry, scrunch up lightly and arrange prettily on top of the pie.
  13. Cook in the oven for approx. 50 mins until golden brown.
  14. Leave to cool slightly in the tin then remove the outer rim.
  15. Serve slightly warm or cold (preferably not straight from the fridge).
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/04/26/spring-spinach-and-ricotta-filo-pie/