Spinach & Ricotta Bundt Cake

Serves 8
Time 1 hour 30 minutes


750g spinach, washed, blanched and chopped

50ml extra virgin olive oil 

2 brown onions, finely diced

3-4 garlic cloves, minced

½ tsp chilli flakes

1 lemon, zest only

Salt & pepper

Bunch dill

Bunch chives

Bunch parsley

2 spring onions

6 eggs, whisked

400g ricotta

1 block halloumi, grated  

200g butter, melted

1 tbsp black and white sesame seeds

1 packet fillo pastry


Preheat the oven to 200°C. 

Steam spinach in a large pot with 1 cup of water, place the lid on and allow it to steam for a few minutes or until wilted. Take the lid off and give it a good stir every minute or so. Drain the spinach, squeeze out any excess liquid and roughly chop it. 

In a large frying pan, saute the onion and garlic in olive oil until soft. Set aside to cool. 

In a large bowl combine the eggs, spinach, cooled onion and garlic, salt, pepper, herbs, lemon zest, chilli flakes, spring onion, feta and halloumi. Use a spoon or your hands to combine and bring the ingredients together.

Spread out 6 sheets of fillo on a clean surface, brush with butter. Layer another 6 sheets on top and brush with butter, repeat until all fillo sheets have been used (reserve one for the base). Sprinkle the filling over the pastry. Roll it up into a large log, not too tightly. Brush melted butter over the top of the log.

Brush a bundt cake tin with butter too and sprinkle with the sesame seeds. Add the pastry and roll around to layer the pastry into a snail shape in the tin. Brush the last sheet of fillo with butter and place it around the pastry in the tin to form the base. Bake in the oven for 30 minutes or until golden brown.