With its flaky golden pastry and wholesome filling, this Mediterranean-inspired pie looks impressive but is simple to make and ideal for dinner during the warmer months.
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Photography by Rob Palmer, illustrations by Evi O Studio.
Ingredients (Makes 2 meals for 4 people)
750 g (1 lb 11 oz) filo pastry sheets, thawed
125 ml (4 fl oz/½ cup) extra-virgin olive oil
1 × quantity Lemon mayonnaise, to serve (page 168)
Spinach ricotta filling
1 kg (2 lb 3 oz) frozen spinach, thawed and drained
500 g (1 lb 2 oz) ricotta
200 g (7 oz) haloumi, grated
25 g (1 oz/½ cup) dill, chopped
25 g (1 oz/½ cup) flat-leaf (Italian) parsley, chopped
15 g (½ oz/¼ cup) mint leaves, chopped
4 spring onions (scallions), finely chopped
zest of 1 lemon
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
sea salt and freshly ground black pepper
sesame seeds, for sprinkling
Preheat the oven to 180°C (360°F). Line two large baking trays with baking paper.
Combine the spinach ricotta filling ingredients in a large bowl and season generously with salt and pepper. Mix until well combined.
To make the first pie, work with half the fi lo pastry sheets and half the filling. Place a sheet of fi lo pastry on a clean surface and brush lightly with olive oil. Layer another sheet on top and brush again with olive oil. Repeat until you have four sheets stacked.
Spoon a thin line of the spinach and ricotta mixture along one long edge of the filo stack. Carefully roll the stacked fi lo sheets up to form a long sausage. Gently coil the sausage into a spiral and place it on one of the baking trays.
Continue the process with the remaining fi lo sheets and filling (for the first pie), adding each new sausage to the end of the spiral to extend it until the entire pie is formed. Brush the top of the spiral with olive oil and sprinkle with sesame seeds.
Repeat the process with the remaining filo and filling to create the second pie on the other baking tray. Bake both pies for 40–45 minutes, or until the fi lo is golden and crisp.
Serve one pie immediately, drizzled with lemon mayonnaise (allow it to cool slightly before slicing).
Let the second pie cool completely, then wrap it tightly in plastic wrap, place it in an airtight container and freeze for up to 2 months.
Hints: Ensure the spinach is thoroughly drained to avoid a soggy filling. While preparing the pies, keep the rest of the filo pastry sheets covered with a damp tea towel (dish towel) to prevent them from drying out. When baking the frozen pie, allow it to thaw in the fridge overnight before reheating at 180°C (360°F) for 25–30 minutes.
With its flaky golden pastry and wholesome filling, this Mediterranean-inspired pie looks impressive but is simple to make and ideal for dinner during the warmer months.
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Photography by Rob Palmer, illustrations by Evi O Studio.
Ingredients (Makes 2 meals for 4 people)
750 g (1 lb 11 oz) filo pastry sheets, thawed
125 ml (4 fl oz/½ cup) extra-virgin olive oil
1 × quantity Lemon mayonnaise, to serve (page 168)
Spinach ricotta filling
1 kg (2 lb 3 oz) frozen spinach, thawed and drained
500 g (1 lb 2 oz) ricotta
200 g (7 oz) haloumi, grated
25 g (1 oz/½ cup) dill, chopped
25 g (1 oz/½ cup) flat-leaf (Italian) parsley, chopped
15 g (½ oz/¼ cup) mint leaves, chopped
4 spring onions (scallions), finely chopped
zest of 1 lemon
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
sea salt and freshly ground black pepper
sesame seeds, for sprinkling
Preheat the oven to 180°C (360°F). Line two large baking trays with baking paper.
Combine the spinach ricotta filling ingredients in a large bowl and season generously with salt and pepper. Mix until well combined.
To make the first pie, work with half the fi lo pastry sheets and half the filling. Place a sheet of fi lo pastry on a clean surface and brush lightly with olive oil. Layer another sheet on top and brush again with olive oil. Repeat until you have four sheets stacked.
Spoon a thin line of the spinach and ricotta mixture along one long edge of the filo stack. Carefully roll the stacked fi lo sheets up to form a long sausage. Gently coil the sausage into a spiral and place it on one of the baking trays.
Continue the process with the remaining fi lo sheets and filling (for the first pie), adding each new sausage to the end of the spiral to extend it until the entire pie is formed. Brush the top of the spiral with olive oil and sprinkle with sesame seeds.
Repeat the process with the remaining filo and filling to create the second pie on the other baking tray. Bake both pies for 40–45 minutes, or until the fi lo is golden and crisp.
Serve one pie immediately, drizzled with lemon mayonnaise (allow it to cool slightly before slicing).
Let the second pie cool completely, then wrap it tightly in plastic wrap, place it in an airtight container and freeze for up to 2 months.
Hints: Ensure the spinach is thoroughly drained to avoid a soggy filling. While preparing the pies, keep the rest of the filo pastry sheets covered with a damp tea towel (dish towel) to prevent them from drying out. When baking the frozen pie, allow it to thaw in the fridge overnight before reheating at 180°C (360°F) for 25–30 minutes.
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