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.
500gramsspinach fresh or 350 grams of frozen spinach thawed
1egg size L
1teaspoonnutmeg freshly grated
10sheetsfilo pastry thawed
2tablespoonsolive oil for greasing
100gramsgarlic and herb butter melted
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 separate 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.
4Preheat the oven to 390 degrees Fahrenheit (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, 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 butter and fold the top closed.
Bake in the oven for 30 minutes.
Take it out of the baking tin and let cool on a rack.