The thing I love about filo pastry is that its uses are endless. Savoury, sweet, dinner-party worthy or casual afternoon tea, filo is a wonderful ingredient to have on hand.
This recipe is my play on the traditional Greek favourite, spanakopita. It combines the earthy flavour of a mish-mash of market mushrooms with chopped cavolo nero and ricotta. It is given a flavour boost from finely zested lemon, spring onion, parsley, baby capers, and little pops of sweetness from golden raisins. All of this wrapped up snugly in a crispy filo casing. This recipe is a crowd-pleasing midweek supper and the leftovers make a great lunchbox fillers.
180g cavolo nero, finely chopped*
180g mixed mushrooms, I used button, king brown, and oyster
250g ricotta cheese
1 tbsp baby capers, rinsed
2 spring onions, white and green parts chopped
Zest of ½ lemon
1 large handful of fresh parsley, chopped
2 tbsp golden raisins, or regular raisins
1 tbsp mixed dried herbs, such as thyme, oregano, rosemary, or sage
Walnut oil, for brushing**
10 sheets of filo pastry
Olive oil
Sea salt
Freshly ground black pepper
NOTES:
*SPINACH, CHARD OR KALE CAN ALSO BE USED
**OLIVE OIL OR MELTED BUTTER CAN ALSO BE USED
Preheat oven to 200C
Gently wilt the chopped cavolo nero in a pan with a little olive oil. Transfer to a bowl and allow to cool.
Roughly chop the mushrooms, leaving some quite chunky. Heat a little olive oil in a pan over medium heat and add mushrooms. Cook until tender. Add to the bowl with the cavolo nero.
To the bowl add ricotta, capers, onions, lemon zest, chopped parsley, and raisins. Season with salt and pepper and mix well.
Take a cake tin and rub all over with a little butter.
For the filo, place the pastry on a clean work surface. One by one brush the pastry sheets with walnut oil and layer into the cake tin – let the extra bits of pastry hang loosely over the edge of the tin. After 4 layers of pastry, spoon half the filling into the middle and spread evenly. Continue layering with four more pieces of oil-brushed pastry. Spoon in the remaining half of the filling and top with the remaining pastry sheets. Gather the overhanging pieces of filo and fold them up into the centre of the pie. Push down gently. Brush the top with a little more oil and sprinkle with dried herbs.
Pop into the oven to bake for 30 minutes, until golden and crispy. Take the pie out of the oven and carefully flip the pie – I do this by placing a plate on the top of the cake tin and flipping it oven quickly. Return the upturned pie into the oven to cook for a further 10 minutes – this is so the bottom is lovely and crisp.
Remove from oven and let cool slightly before turning the right way up again and serving.
Serves 4-6
This is one of my favourite dishes, I adore it! Great recipe, mmmmmm. Id’ love one now 🙂
Heidi xo
Thanks, Heidi. Thrilled you like the recipe. Kx
Looks absolutely amazing Kate! Can’t wait to try this recipe! xo
Such high praise! Thank you lovely Kathy! Kx
That looks delicious Kate! I adore the combination of spinach and ricotta. I’ve only cooked with cavolo nero once but I can imagine how good it must be. Beautiful post, thanks for the inspiration! xx
Thank you for such a lovely comment! Cavolo Nero is a wonderful veg! I’m sure you’ll love this recipe. Kx
This is gorgeous!!! I can’t wait to make it.
Thanks! Happy cooking. 🙂 Kx
Looks amazing! I love ricotta and it’s just perfect for veggie pies… I’ve never come across cavolo nero though and have no idea where I could find this?
Farmers markets, good supermarkets or groceries. It is also called Tuscan Cabbage or Black Cabbage. Don’t worry if you can’t find any, kale, spinach or swiss chard will be just as lovely. Kx
Looks so amazing! I can smell the fragrance here on my end now. lol
My mom used to make Spanakopita once a week!filo pastry is an amazing ingredient and mandatory in Greece 🙂 I really love your version!!
Can’t beat the combo of these ingredients!
Who doesn’t love a great pie. The fact it has healthy mushrooms is just an added bonus…..
Another AMAZING invention, Kate. I’ve bookmarked this recipe as well just can’t help it. I was just about to buy some Filo pastry tomorrow to make a dessert on the weekend. Wasn’t sure what I’d be making with the rest of it until now, you lifesaver, you =)
Great post, right up my street! Cavolo nero is one of my favourite ingredients! Great pictures by the way 🙂
Thanks, Dewi. Kx
I’ve never heard of cavolo nero. The recipe looks like it turned out great. Love the pics.
Sounds amazing! The combination of mushroom varieties would give this treat such full, wonderful flavour. Thanks for sharing the recipe!!
-Shannon
Thanks Shannon. Kx
This is another great recipe from you – the finished pie looks amazing and tastes just as good. We loved this. Thank you for making beautiful, healthy food that isn’t tasteless stodge.
How lovely, thank you Annella. So glad you are enjoying Finger, Fork & Knife. I’m chuffed. Kx