Filo with ricotta

Filo is a wonderful dough that came to us from Mediterranean cuisine. It produces the most delicate baked goods. Try making a hearty pie with a crispy crust and a juicy ricotta and spinach filling. Ricotta helps restore physical strength, promotes the formation of cartilage, strengthens muscle tissue and bones. And spinach is rich in iron, calcium, potassium, magnesium, sodium, zinc, and also contains a large number of vitamins.

1. Calories
   239,9 kcal
2. Protein
   7,45 gram
3. Fat
   14,41 gram
4. Carbohydrates
   16,9 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Filo dough
   15 sheet = 375 g
2. Butter

   ---

   
   3.5 tbsp. l. = 70 g
3. Ricotta

   ---

   
   350 g
4. Frozen spinach
   300 g
5. Chicken egg

   ---

   
   2 pcs. = 120 g
6. Salt

   ---

   
   to taste
7. Black pepper ground

   ---

   
   to taste
8. White sesame seeds

   ---

   
   to taste
9. Dill

   ---

   
   optional

Steps:

1. 
   Thaw phyllo dough and spinach. Squeeze excess liquid from spinach and finely chop with a knife. Melt the butter. Line the pan with parchment.
2. 
   Prepare the pie filling. Beat the eggs and mash the ricotta. Mix eggs, ricotta and spinach, add salt and pepper.
3. 
   Prepare the pie. Place sheets of phyllo dough in the pan one at a time, leaving the edges hanging slightly, and brush the surface with melted butter. Place the filling on the last sheet, spread it well and cover the pie with the edges of the dough. Apply a layer of oil again and sprinkle with sesame seeds. Then place the pie in the oven for 35-40 minutes.
4. 
   Cut the filo pie with ricotta into portions and decorate with chopped dill.