This recipe was inspired by a friend of mine who concocted this fabulous filo for a girls dinner. The filo always looks and tastes wonderful and adds an elaborate edge to any dish.
Spinach, Ricotta & Feta Filo Quiche
- Melted butter
- 1 9300g package frozen spinach, thawed and chopped
- 200g fresh ricotta
- 4 eggs, at room temperature
- 3 green shallots, trimmed, thinly sliced
- Salt & ground black pepper, to taste
- 100g feta, crumbled
- 6 sheets filo pastry, thawed
- 2 1/2 T olive oil
- 20g (1/4 cup) finely shredded Parmesan
Preheat oven to 180°. Brush a shallow 23cm (base measurement) fluted flan tin with removable base with melted butter. With your hands squeeze the liquid from the spinach. Chop. Lightly fry the shallots in olive oil until golden brown. In a medium bowl, using electric beaters, beat the ricotta until almost smooth. Add the eggs one at a time, beating well after each addition until it is all well combined. Add the chopped spinach, spring onions, pepper and 1/2 the feta Mix well with a wooden spoon until well combined.
Lay 1 sheet of filo on a flat surface. Place 1- 1/2 tbs of oil in a small dish. Brush filo with a little oil, sprinkle with freshly cracked black pepper. Place another sheet of filo on top and brush with oil again. Repeat this process with remaining filo adding cracked black pepper lightly between each layer. Brush top sheet lightly with oil. Place layered filo in greased tin and trim the excess.
Spoon spinach mixture into pastry-lined tin and smooth the surface. Sprinkle with the remaining feta and Parmesan. Bake in preheated oven for 20-25 minutes or until filling is golden.
Remove quiche from pan, cut into wedges and serve.
Lightly fry the shallots in olive oil
Add the eggs to the beaten ricotta, 1 at a time
Coat the raw pastry in melted butter and wrap around the dish