This pie is one of my absolute favourites to make on a cold winter’s day — and it’s so simple. By scrunching instead of layering the filo pastry, you get an amazing-looking pie without the fuss. If you’re somebody who loves getting a bit of every part of the dish in each bite, then this pie is for you! The firmness of the zesty greens and ricotta filling pairs so well with the crispy, crunchy top that you will be coming back for another slice — that is, if it hasn’t already gone!
Ingredients
60ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
1 onion, thinly sliced
4 garlic cloves, minced
1 bunch silverbeet (Swiss chard), stalks removed, roughly chopped
250g frozen spinach, thawed and water squeezed out
1 tsp sea salt flakes
½ teaspoon chilli flakes (optional)
500g (2 cups) ricotta
1 lemon
10 sheets filo pastry
2 tbsp sesame seeds
Preparation
Step 1 Preheat the oven to 180C fan-forced.
Step 2 Heat the olive oil in an ovenproof frying pan over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another minute, until fragrant.
Step 3 Add the silverbeet and thawed spinach to the pan and sprinkle with the salt and chilli flakes (if using). Cook for 4–5 minutes, stirring occasionally, until the greens have wilted and any excess moisture has evaporated — you really want to make sure the greens are thoroughly dry before assembling the pie.
Step 4 Remove the pan from the heat and spread the mixture evenly across the base of the frying pan. Spoon the ricotta evenly over the top of the greens mixture. (You can lightly mix the greens and ricotta if you prefer.) Zest the lemon over the ricotta, then squeeze the juice evenly over the top.
Step 5 Taking one sheet of filo pastry at a time, lightly scrunch it with your hands, then place it on top of the ricotta mixture. Repeat with the remaining filo sheets, covering the entire surface in a rustic, crinkled pattern. Drizzle generously with olive oil and sprinkle with the sesame seeds.
Step 6 Transfer the pan to the oven and bake for 30–35 minutes, or until the filo is golden and crisp. Serve warm from the oven. Refrigerate in an airtight container for up to 2 days.
Serves 4
More than 23g protein and 10g fibre per serve. Budget friendly. Vegetarian
Extracted from Easy Italian Dinners From My Little Kitchen by Melanie Lionello, photography by Mark Roper. Murdoch Books $39.99
