Filo pastry works really well in a pie maker. It’s quick to cook with a beautiful crunch that suits light or set fillings really well. It’s much lower in fat than regular puff or shortcrust pastry so it can be enjoyed more often!
These spinach and ricotta baskets are wonderfully impressive, but so simple to whip up. You can use lightly steamed fresh spinach but I’ve used frozen as it’s very economical and handy to keep in the freezer.
I suggest serving this with a Greek salad, if you do, add some mashed feta to the mix for a flavour boost. You can also add a sprinkle of nutmeg.
Pie Maker Spinach and Ricotta Filo Baskets
250g light ricotta
125g frozen spinach, defrosted and drained
1 spring onion, finely sliced
Salt and pepper to taste
Extra virgin olive oil spray
12 sheets filo pastry
1.Add the ricotta, spinach and egg to a medium sized bowl and mix well.
2. Add the spring onion and lightly season with salt and pepper.
3. Stack the sheets of filo on top of each other and cut into quarters (one slice length ways and one slice cross ways), to give you 48 squares.
4. Preheat the pie cooker.
5. Lay three squares of filo into each pie hole then lightly spray each with olive oil. Then lay another 3 squares in each, turned 90 degrees so each basket has points.
6. Spoon a heaped tablespoon of the spinach and ricotta mixture into each pie hole, using half the mixture. Close the lid and cook for 8 minutes or until cooked through. The middle will set more once removed.
7. Repeat with the remaining filo pastry and spinach and ricotta mixture.
8. Serve with a side salad.
Sarah Moore is a mum, and university qualified Registered Nutritionist with a decade of experience working with families to improve their health and well-being. Sarah has a simplistic and practical approach to family nutrition and offer private consultations and group information sessions in Perth, Western Australia. You can find her on Facebook and Instagram for more healthy tips and tricks.