Spinach & Ricotta Filo Paradise Pie

Spinach & Ricotta Filo Paradise Pie

Spinach is rich in folate, which is believed to support the production of serotonin the feel-good brain chemical. Ricotta and feta are a good source of tryptophan, an amino acid that helps promote serotonin, the feel-good brain chemical.


  • 250g ricotta cheese
  • 250g frozen spinach cooked and well drained (no excess water)
  • 100g feta cheese
  • Pinch nutmeg (optional)
  • 2 eggs
  • 3 sheets filo pastry
  • 10g melted butter
  • 40g sundried tomatoes, drained (optional)
  • 70g olives
  • 330g cherry tomatoes, chopped
  • 330g cucumber, chopped
  • 1 small red onion (approx. 60g), sliced thinly
  • 1 x 15g bunch mint (optional)
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar

Preparation time:

Cooking time:

Skill level:





  1. Preheat the oven to 210C (190C Fan).

  2. Make the filling by mixing the cheeses, beaten egg, sundried tomatoes and nutmeg. Squeeze any excess water from the spinach, chop roughly and add. Season well with salt and pepper.

  3. Grease and line a 20cm cake tin or a 20x20cm square tin. (NB – you can use a larger cake tin and reduce the cooking time. A 29cm cake tin will take approx. 20 minutes to cook). Carefully take a sheet of filo and drape it across the cake tin pressing it down gently into the tin leaving the edges over lapping the tin. Repeat with the other 2 sheets draping them at a different angles around the tin such that you create a little basket that you can place your filling in.  Add the filling to the centre and then bring the edges roughly over to make the top of the pie.

  4. Brush the folded over sheets with melted butter. Bake for 30 minutes until golden.

  5. Place the tomatoes, cucumber, red onion, olives and mint in a bowl and drizzle with the olive oil and balsamic vinegar. Serve with the pie. 

Nutritional information per serving:









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