PREP TIME: 30 min
COOK TIME: 45 min
READY TIME: 1 h 15 min
CALORIES: 340 (per serving)
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- 125 g (4 oz) baby spinach leaves
- 125 g (4 oz) small sorrel leaves
- 1 tablespoon butter
- 6 shallots, chopped Freshly grated nutmeg
- 375 g (12 oz) ricotta cheese
- 1/3 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/2 cup chopped pitted olives
- 3 eggs, lightly beaten
- 8 sheets filo pastry
- Olive oil
1 Place spinach and sorrel in a frypan over medium heat and stir until wilted, then drain well. Place butter in frypan over medium heat.
2 Add shallots and nutmeg to pan and cook for 2 minutes. Combine greens, ricotta, parmesan, parsley, mint, olives and eggs in a large bowl.
3 Brush filo with a little olive oil and place sheets, overlapping and overhanging, around a large pie dish.
4 Pour in filling, fold over excess filo and bunch pastry to make a rim around the pie. Bake in a preheated 180°C (350°F) oven for 35 minutes or until pie is set.
Calories: 340 Kcal
Carbs: 29 g
Fat: 19 g
Protein: 16 g
Sodium: 399 mg
Fat: 2 g