Ricotta and spinach pies
8 servings
60 minutes
Ricotta and spinach pastries are a refined combination of delicate Italian cheese and rich green flavors encased in crispy dough. This recipe embodies the culinary traditions of Mediterranean cuisine, where ricotta and spinach are often used in pastas and baked goods. Light and airy pastries with a golden crust are perfect for both everyday dinners and festive tables. The creamy filling enriched with garlic aroma offers a tender, slightly sweet taste with a hint of greenery. They can be served as a standalone dish complemented by a fresh salad or used as an appetizing snack. The dish is versatile – suitable for lovers of Italian cuisine as well as those who appreciate healthy and delicious food.
1
Prepare the ingredients. Thaw the dough at room temperature without removing it from the packaging.
- Filo (phyllo) pastry: 1 piece
2
Remove the spinach from the packaging and thaw it using any convenient method.
- Frozen spinach: 400 g
3
Put the cheese in a bowl.
- Ricotta cheese: 200 g
4
Mash with a fork.
5
Add dried ground garlic.
- Garlic powder: 1 teaspoon
6
Then add salt.
- Salt: to taste
7
Squeeze the thawed spinach.
- Frozen spinach: 400 g
8
Put in a bowl with cheese.
- Frozen spinach: 400 g
9
Mix everything thoroughly.
10
Grease the baking dish with butter.
- Butter: 25 g
11
Open the thawed dough, flatten the sheets, and roll the top sheet from the middle, twisting gently to avoid tearing.
12
Then add the cheese filling (about 2 tablespoons).
- Ricotta cheese: 200 g
13
Close the edges overlapping to form a ball. Repeat this with all the sheets until the filling is finished. Place the finished pies with the closed side down.
14
Then beat the egg with a fork.
- Chicken egg: 1 piece
15
Grease the prepared pies placed in the mold.
- Chicken egg: 1 piece
16
Bake in the oven for 20-30 minutes at 180 degrees.
17
Let the ready pies cool slightly and serve them at the table.
