Italian Spinach and Ricotta Pie

01Method

1. 1

   Wilt the spinach in a dry skillet over medium heat, stirring now and then, for 3 to 5 minutes. Drain thoroughly, squeeze out as much moisture as possible, then chop finely.

2. 2

   Melt the butter in a skillet over medium heat and soften the onion for about 3 minutes. Add the chopped spinach and stir-fry for 2 minutes. Transfer the mixture to a bowl and allow it to cool for about 5 minutes.

3. 3

   Mix the ricotta, Parmesan, whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture until evenly combined. Set the filling aside.

4. 4

   Preheat the oven to 175°C (350°F).

5. 5

   Grease a 9-inch pie dish or tart pan with melted butter. Unwrap the phyllo dough and keep the sheets covered with a damp cloth to stop them drying out.

6. 6

   Drape one phyllo sheet over the dish so it is flush with one edge and the excess overhangs the other side. Press it gently into the dish and brush lightly with melted butter. Place the next sheet at a slight angle to the first and brush again with butter. Continue layering up to 12 sheets, rotating each one slightly clockwise and buttering each layer.

7. 7

   Spoon the filling evenly into the phyllo-lined dish. Using the back of a spoon, create 6 small hollows in the filling and nestle one egg yolk into each. Season the yolks with salt and pepper and drizzle a little melted butter over them.

8. 8

   Fold the overhanging phyllo sheets one by one toward the center to enclose the filling, brushing each with butter as you go. Finish by brushing the top of the pie with butter.

9. 9

   Bake at 175°C until the phyllo is deep golden brown, about 40 minutes. Allow to cool briefly before slicing.