Kataifi Topped Spinach and Ricotta Pie

Serves 6-8
Time 1 hour 20 minutes


1 brown onion, diced

3 cloves garlic, microplaned 

280g baby spinach

3 stalks silverbeet, leaves chopped, stalks finely diced 

1 bunch parsley, chopped

1 bunch of garlic chives

½ cup pine nuts

½ cup currants

4 eggs

Lemon zest

150ml cream

150g sour cream

1kg ricotta


200g kataifi pastry

¼ cup butter, melted

Sesame seeds


Preheat oven to 180°C.

Caramelise the onion and garlic in 1 tablespoon of extra virgin olive oil in a large frypan over medium heat. Add the silverbeet stems and soften for a minute before adding silverbeet leaves with a pinch of salt and pepper. Soften for a minute before adding the baby spinach. Gently stir through the pan with parsley and garlic chives until the spinach has wilted. 

Transfer to a large bowl and allow to cool.  

Add eggs, pine nuts currants, ricotta, lemon zest, sour cream and cream. Mix through. 

Roughly chop the kataifi and loosen, making it really fluffy. Stir the butter through the kataifi, coating it well. 

Pour the spinach and ricotta filling into a deep pie dish. Gently pile the kataifi over the pie filling, sprinkle over sesame seeds. 

Bake for 35-40 minutes, or until the filling is hot and set and the kataifi pastry is golden brown.