Spinach, Egg And Tomato Pie

Name: Spinach, Egg And Tomato Pie
Ingredients: 10 sheets phyllo pastry; None None cooking oil spray; 1/2 lb frozen spinach, thawed; 1 oz basil, finely chopped, plus extra small leaves, to serve; 26 oz ricotta cheese, crumbled; 2 oz aged Cheddar cheese, grated; 3 None large hard-boiled eggs, peeled, halved; 1/3 lb cherry tomatoes, halved

8 ingredients

3 steps

Ingredients

10 sheets phyllo pastry
None None cooking oil spray
1/2 lb frozen spinach, thawed
1 oz basil, finely chopped, plus extra small leaves, to serve
26 oz ricotta cheese, crumbled
2 oz aged Cheddar cheese, grated
3 None large hard-boiled eggs, peeled, halved
1/3 lb cherry tomatoes, halved

Directions

1

Preheat oven to 400°F. Grease a 10 x 8 x 2 inch ovenproof dish. Spray 4 sheets of phyllo with cooking oil and stack in dish.
2

For the filling, squeeze excess liquid from spinach. Combine spinach, chopped basil, ricotta and Cheddar in a bowl and season. Spread evenly on phyllo.
3

Press eggs, cut side down, into filling. Sprinkle evenly with tomato halves. Roll down overhanging phyllo around edge of pan to create a border. Loosely scrunch up remaining phyllo sheets and place on top of tomato halves to cover. Spray liberally with cooking oil and bake 25 mins, until golden. Let cool in pan 10 mins, then sprinkle with basil leaves and serve.