Let’s learn to make pumpkin, spinach and ricotta pie recipe easily in your kitchen. It’ll be devoured in minutes.
Pumpkin, spinach and ricotta pie recipe
400g butternut pumpkin, peeled, cut into 2cm pieces
1/2 teaspoon smoked paprika
250g packet frozen spinach, thawed
50g butter, melted
8 sheets filo pastry
1/2 cup dried breadcrumbs
500g fresh ricotta cheese
125g Greek fetta, crumbled
2 eggs, lightly beaten
1 garlic clove, crushed
2 tablespoons pine nuts
Mixed salad leaves, to serve
200g tomato medley, halved, to serve
Step 1:Â Place pumpkin in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 8 minutes or until tender. Drain. Return to the bowl. Sprinkle with paprika. Set aside to cool.
Step 2:Â Meanwhile, place spinach in a sieve set over a bowl. Using the back of a spoon, press as much liquid from spinach as possible. Discard liquid. Preheat oven to 200Â°C/180Â°C fan-forced. Brush base and side of a 20cm round (base) springform pan with a little of the butter. Place 1 filo sheet on a flat surface. Brush with butter. Carefully push filo into pan, butter-side down, to line base and side of pan, allowing filo to extend over rim. Repeat layering with remaining filo sheets and butter, slightly overlapping sheets as you go. Sprinkle base with Â½ the breadcrumbs.
Step 3:Â Place ricotta, fetta, egg and garlic in a bowl. Season with salt and pepper. Stir to combine (mixture will be lumpy). Fold in spinach, pumpkin and remaining breadcrumbs (the pumpkin may break up). Spoon mixture into pastry case. Fold edges of filo into pan to form a border, leaving the centre of the pie exposed.
Step 4:Â Place pan on a baking tray. Bake for 35 minutes. Sprinkle filling with pine nuts. Bake for a further 5 to 10 minutes or until filling is set and filo is golden. Stand in pan for 10 minutes. Carefully remove from pan. Serve with salad leaves and tomato.