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April 2006 Recipe

Phyllo Pie With Spinach And Ricotta

If you substitute feta for the ricotta, you’ll have the classic Greek spanakopita.

Serves 8

• 12 sheets phyllo dough (about ½ pound/250 g), more for decorating the pie (optional)
• 4 tablespoons/60 g/2 oz butter, more if needed
• 1/3 cup/75 ml/2½ fl oz olive oil, more if needed

For the filling

• two 10 ounce/280 g packages frozen chopped spinach
• 3 tablespoons olive oil
• 2 onions, finely chopped
• freshly grated nutmeg to taste
• salt and pepper to taste
• ½ pound/225 g ricotta cheese
• 12 anchovy fillets, finely chopped
• 11-inch/28-cm quiche pan or tart pan with removable base

1. Make the filling:  Defrost the spinach and coarsely chop it.  Heat the olive oil in a large sauté pan.  Add the onion and sauté, stirring until soft but not brown, 3 to 4 minutes.  Stir in the chopped spinach, nutmeg, salt and pepper.  Cook, stirring, until very hot and any liquid has evaporated, about 2 minutes.  Remove from the heat, and stir in the ricotta cheese and anchovy.  Taste, adjust the seasoning, including nutmeg, and leave the filling to cool.
2. Preheat the oven to 350°F/180°C/Gas 4.  Melt the butter with the olive oil. Brush the tart pan with melted butter and oil.  Lay a damp dish towel on the work surface and unroll the phyllo on it.  Brush the top sheet with butter and oil and transfer it to the pan.  Brush the next sheet with butter and oil and lay it on the first sheet at a slight angle.  Continue brushing and layering two more sheets, then cover the rest of the phyllo with a damp towel.  Spread half of the filling over the phyllo in the tart pan.  Continue adding layers of phyllo and the rest of the filling, finishing with layers of phyllo.
3. Brush the top of the pie with butter and oil and roll and neaten the edges.  If you like, cut another sheet of phyllo into 2-inch/5-cm strips and crumple them lightly into loose round flowers.  Arrange them on top of the pie, brush with butter and oil and bake until the pie is lightly puffed, crisp and evenly browned, 50 to 60 minutes. (If it starts to brown too much before the end of cooking, cover it loosely with aluminum foil.) Serve the pie warm or at room temperature.   

GETTING AHEAD: Spinach phyllo pie can be made up to 8 hours ahead and refrigerated; warm it in a low oven before serving.

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