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Ricotta & artichoke Spanakopita

Method

  • Preheat oven to 175°C fan forced (195°C normal).
  • Carefully grill the capsicum over an open flame. Then set aside to cool a little, before removing the skin, core and seeds, and slicing into julienne.
  • At the same time, place the ricotta in a baking tray and pour the sugo over the top. Sprinkle with the shallots, garlic, thyme, seasonings and a little oil. Cook in the oven for about 25-30 mins, before removing the thyme and also setting aside to cool.
  • Briefly sauté the spinach in a pan. Drain well, squeeze out any excess liquid and set aside to cool, before chopping.
  • When everything is ready, combine the spinach with the crumbled ricotta, artichokes, parsley and basil.
  • Then add the egg with a good slurp of oil, the seasonings, parmesan and capsicum. Mix until well combined.
  • Lightly butter and layer 3 sheets of filo pastry on a workbench.
  • Place a long roll of the mixture along the bottom of the filo and loosely roll up. Then roll into a coil. Repeat the process with the remaining pastry and mixture.
  • Place the 4 Spanakopita in a lightly buttered baking dish, in one layer. Then cook in the oven for about 10-15 mins until the pastry is golden and crisp.
  • Serve with a Greek salad on the side.
  • nb.  Sundried tomatoes can be used in place of the red capsicum, if you prefer.
  • Emma Mackay – Australian pastry chef

Ingredients

  • 1 large red capsicum
  • 500 gm ricotta, in one piece
  • ½ bottle tomato sugo (Italian tomato cooking sauce)
  • 2 shallots, peeled & chopped
  • 3 garlic cloves, peeled & chopped
  • a sprig of fresh thyme
  • sea salt & freshly ground pepper
  • olive oil
  • 250 gm baby spinach leaves
  • 300 gm good quality, bottled artichoke hearts, halved
  • 2 tbsp fresh Italian (flat leaf) parsley leaves
  • 2 tbsp fresh basil leaves, torn
  • 1 egg
  • 2 tbsp freshly grated parmesan
  • 12 filo pastry sheets
  • 250 gm butter, melted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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