Spinach, ricotta and feta filo pie
For the pie filling, we cook onions and garlic and then mix with feta and ricotta, eggs, spinach and loads of fresh herbs: mint, parsley and dill. The pie is wrapped in layers of filo pastry and finished with a spritz of olive oil on the pie's ruffled top. Ready for you to oven bake.
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw eggs and should be fully cooked before consumption.
Preheated 200C oven(FF) and remove plastic film.
DEFROSTED: cook for 30 minutes or until golden and piping.
FROZEN: cook for 45 minutes or until golden and piping hot.
DEFROSTED: cook for 50 minutes or until golden and piping.
FROZEN: cook for 65 minutes or until golden and piping hot.
For a crisper base then cover the top with foil and cook for a further 10-15 minutes.
Serve warm or at room temperature with a big leafy salad.