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Πίτα με Σπανάκι, Ρικότα και Πεκορίνο

Pie with Spinach, Ricotta and Pecorino


1 package KANAKI FILO Pastry
250 gr. ricotta
250 gr. mascarpone
250 gr. grated pecorino } Baking time 10 min
250 gr. spinach
1 bunch spring onion} Baking time 45 min
1 garlic clove
Olive oil

Preparation - Steps

Saute the spinach and place it in a bowl to cool down. Add the cheese to make the cream. Add the spring onion, minced, and the garlic clove, crushed. Stir well the ingredients until they become a homogeneous mixture. Using a cooking brush, smear oil on the baking pan. Lay 5 fresh KANAKI Filo Pastry sheets on the base and oil them one by one. Sprinkle grated pecorino and pour the stuffing on top. Cover with the remaining sheets and seal the edges well. Oil the surface and carve the pieces. Bake at a preheated oven at 170°C with extra heat on the oven elements, for 45 min.

A recipe entrusted to us by Giannis Apostolakis.

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