Spinach feta and ricotta cake is a delicious savory vegetarian side dish at the Italian buffet . Because of the presentation as a cake, you can distribute it easily on plates. And the taste of the spinach, mild ricotta, spicy feta all covered with crispy phyllo dough brushed with garlic butter is delicious.
Today the second recipe for preparing an Italian buffet including a variety of dishes which young and old will love! The combination of feta, spinach and ricotta you comes in different versions. And although the feta is a Greek cheese, the spinach and ricotta are ingredients that are both widely used in Italian cuisine. By baking the savory dish in a cake form, it is easy to cut (always handy for a buffet) and distributed on the plates.
A cheaper version is the use of frozen spinach instead of fresh. Defrost the spinach before use and let it drain well. Otherwise, the filling becomes too wet and you can not easily cut the cake. When you use frozen spinach you will only have to use 350 grams.
Filo pastry is very fragile, so you tear it easily. Make sure you open the package just before you are going to use it. When it dries, the sheets are almost impossible to seperate and cracks are inevitable .
Feta is a white cheese and should only be called so if it is made in Greece and consists of 70 % sheep’s milk and 30% goat milk. White cheese cubes widely available in the supermarket are usually made from cow’s milk . In this recipe you can exchange the Feta cheese with the white cheese cubes.
Lay two sheets of filo pastry just over each other and brush with melted butter. Lay two pastry sheets on top and brush with butter and repeat until the first package of pastry sheets is empty. Grab the second pack of pastry sheets and repeat the procedure so you have two filo parcels in front of you. Cut the filo first package in half (so you get two small long sheets). The second package phyllo sheets has got to be halved and then again cut one of the halves in two (you get three small long sheets).
Put the cake pan in front of you and grab the first wide piece of filo pastry, put it in the tin (crossing the small side of the tin) and hang it over the edge . Place the second piece of phyllo just over the first piece and let it hang over the tin. Repeat for the third wide piece of filo dough. The long side of the cake pan is covered . Now grab the small phyllo sheets and place it vertically into the cake tin (wide side of the tin) and place the second piece just over the first one. Fill with the filling and fold the overhanging filo of the narrow sides of the cake tin inside and brush with butter . Then fold up the left side of the wide side of the tin inward, brush with butter , and finally fold the right sheet inside. Brush the top with the garlic butter and the cake is ready to go in the oven!
1 day before the buffet:
Thaw the phyllo dough , but do not remove the plastic.
Prepare the garlic butter.
The morning of the buffet:
Make the filling.
Just after noon:
Bake the cake. The cake is suposed to be eaten cold. Keep it on a rack (don’t wrap it in foil) in a cool place (not in the refrigerator that is too moist for the phyllo dough and then it won’t remain crunchy) until use.
It’s a good taste!
Recipe Spinach ricotta and feta
Spinach ricotta and feta cake
- 1 onion large, chopped
- 4 cloves garlic peeled and chopped
- 500 grams spinach fresh or 350 grams of frozen spinach thawed
- 1 egg size l
- 500 grams ricotta
- 1 teaspoon nutmeg freshly grated
- 200 grams feta cheese
- 10 sheets filo pastry thawed
- 2 tablespoons olive oil for greasing
- 100 grams herb butter melted
- Preheat the oven to 200 degrees Celsius.
- Grease a cake tin with olive oil.
- In a pan, heat 1 tablespoon of olive oil and fry the onion for 3 minutes until it is translucent.
- Add the garlic and fry for 30 seconds.
- Add the spinach and cook for 5 minutes, keep stirring.
- Put the spinach mixture in a sieve or colander and squeeze out the moisture.
- In a bowl, mix the egg with nutmeg, ricotta and salt and pepper.
- Mix in the feta and the spinach mixture.
- Place a sheet of filo pastry in the cake tin and brush with the melted herb butter. Repeat this with 8 filo pastry sheets. Let the sheets hang slightly over the tin, so that you can close it over the filling.
- Spoon the filling into the mold and press it well with the convex side of a spoon.
- Place the two retained filo pastry sheets on top (brush them with melted herb butteand fold the top closed.
- Bake in the oven for 30 minutes.
- Take it out of the baking tin and let cool on a rack.
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- Cake tin 26 cm
- Colander or sieve
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