Spinach & Ricotta Pie

Family-friendly, time-friendly and budget-friendly, this make-ahead pie is a summertime winner. Great the next day as left-overs as well!


  • 1 packet of frozen spinach
  • 500g ricotta cheese
  • 1 cup shredded mozzarella
  • 2 tbs parmesan cheese
  • 1 small onion fried
  • 1 tsp chopped parsley and chopped garlic
  • 300g thickened cream
  • 5 eggs
  • 120g butter
  • 1 packet filo pastry


  1. Mix together spinach, ricotta, mozzarella, parmesan, fried onion, garlic and parsley.
  2. On two filo pastry sheets spread approximately 3 handfuls of the spinach mix.
  3. Pleat the pastry together and lay in the pan, making sure to cover the base of the pan. Brush the pastry with melted butter.
  4. Mix the eggs and the cream together and pour over the pastry and sprinkle with about ½ of the mozzarella cheese.
  5. Cook on a low to medium heat, lid on and vent open for about 30 minutes.
  6. Put under the grill to brown the top and slide out of pan to serve.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer® Multi Frypan 32cm, available in either Red or Black, as featured in this recipe for best results!