Go Back
–+ servings
Phyllo pastry stuffed with spinach and loads of cheese
Print Recipe
No ratings yet

Spinach, Feta and Ricotta in Phyllo

A delicious, simple tart filled with a cheesy spinach filling and covered in Phyllo Pastry
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: General
Keyword: spinachandfetatart, spinachinphyllo
Servings: 6

Ingredients

  • 4 sheets phyllo pastry
  • 3 tbsp melted butter

Filling

  • 300g baby spinach
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 large cloves garlic finely chopped
  • 1 cup crumbled ricotta
  • 1 cup crumbled feta
  • 1/4 cup parmesan
  • 1/4 cup cheddar cheese
  • 1 tspn chilli flakes
  • 1 tspn Ina Parmaan garlic and herb seasoning
  • pinch of nutmeg
  • salt
  • pepper

Instructions

  • Add the olive oil and onion to a pan and cook the onion until translucent. Add the garlic and sauté for a minute
  • Add the garlic and herb seasoning and chilli flakes. Add spinach and cook until just wilted. Sprinkle in a pinch of nutmeg. Season with a little salt and pepper and allow to cool
  • In a separate bowl mix all the cheese together and add it to the cooled spinach
  • Brush the phyllo pastry with butter and lay in the Bundt pan, 2 on each side of the pan
    Phyllo pastry stuffed with spinach and loads of cheese
  • Fill it with the spinach filling. Cover the filling with the pastry, brush with more butter and bake at 180 degrees Celsius for 25 minutes or until pastry is golden brown. Allow the pastry to cool for 2 minutes turn it out onto a plate. Take another plate and place it on top. Remove the top plate and place the Bundt Pan over it. Turn it over, now the bottom will be on top. Bake in the oven for 5 minutes until it's nicely browned and crisp.
    Phyllo pastry stuffed with spinach and loads of cheese

Notes

  1. I used the bigger spinach leaves for this dish but I have tried baby spinach before and I find that to work better. But it's a matter of preference
  2. If you feel the cheese it too much feel free to add less. If you can have eggs you can omit the cheddar cheese and add an egg to the filling to hold it together
  3. The phyllo pastry must hang down to the sides and there must be some in the middle to bring it together to cover the filling
  4. Rotating my phyllo in the pan is not a must but I find that it works for me and does crisp up the pastry beautifully
  5. Cover the phyllo with plastic wrap whilst working to prevent it from drying
  6. My chopped spinach leaves was about 7 cups or close enough