Phyllo pie with spinach, ricotta and nutmeg

Ingredients

For 1 serving

• Phyllo dough3
• Spinach200 g
• Ricotta100 g
• Eggs1
• Parmigiano Reggiano15 g
• Extra virgin olive oil2 teaspoons
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 180 °C (conventional). Wash the spinach in plenty of cold water, discarding the tougher stalks.
2. Put it in a wide frying pan over medium heat with just the water clinging to the leaves and cook for 3 minutes, turning, until wilted. Let it cool slightly, squeeze it hard with your hands and chop it roughly.
3. In a bowl mix the spinach with the ricotta, the egg and the grated Parmigiano Reggiano; season with salt, black pepper and a grating of nutmeg.
4. Brush each sheet of filo pastry with a little oil and lay them on top of each other, staggered, in a 14 cm tin, leaving the edges hanging over. Work quickly: filo dries out and cracks in the air.
5. Pour in the filling, level it and fold the filo edges towards the centre, brushing them with the remaining oil.
6. Bake at 180 °C for 25 minutes, until the filo is golden and crisp. Let it rest for 5 minutes before turning out, so the filling sets.