Mini Spinach Pie with Whipped Ricotta
 
Prep time
Cook time
Total time
 
This is my first attempt at Spinach Pie and I'm totally smitten. When paired with whipped ricotta and phyllo, you're totally in for a treat.
Serves: 12
Ingredients
FOR THE FILLING:
  • 1 tbsp. Olive Oil
  • 5 Garlic Cloves, chopped
  • 9 oz. Fresh Spinach
  • 1 tbsp. Chopped Calabrian Peppers, optional
  • 15 oz. Whole Milk Ricotta
  • 2 tbsp. Grated Parmesan
FOR THE MINI PIES:
  • 3 tbsp. Melted Butter
  • ½ Package of Phyllo Dough
  • 2 tbsp. Olive Oil
  • 2 tbsp. Parmesan
  • Fresh Parsley, optional for garnish
Instructions
  1. Place olive oil in a skillet over medium-high heat. Add garlic cloves and sizzle until fragrant, between 1 - 2 minutes. Then add fresh spinach and continue to sauté until wilted, about 5 minutes. Once wilted, add Calabrian peppers and sauté for 1 more minute and set aside.
  2. Add ricotta to a food processor and blend for roughly 1 minute, or until smooth.
  3. Melt butter and brush the entire interior of the muffin tin cups. Add 1 - 2 sheets of phyllo dough to each tin, pushing down to create a crust.
  4. Fill each phyllo muffin with a dollop of whipped ricotta and top with spicy spinach. Divide equally among 12 muffin cups.
  5. Top each with a sprinkle of grated parmesan and 1 - 2 more phyllo dough sheets. Brush the tops with olive oil and another sprinkle of parmesan.
  6. Bake at 375F for 15 - 17 minutes, or until the crust is golden brown on top. Remove from tins, and enjoy with your favorite sauce.
Recipe by Slice of Jess at https://sliceofjess.com/mini-spinach-pie-with-whipped-ricotta/