Spinach and Pecorino Braid

Spinach and Pecorino Braid

500g frozen spinach
150g pecorino cheese, grated
150g ricotta cheese
bunch fresh oregano
rind of 1 lemon, finely grated
2 garlic cloves, minced
salt and pepper
200g ghee or unsalted butter, melted
filo pastry

Preheat oven to 200°C. Line a large oven tray with baking paper. Thaw frozen spinach, squeeze out the excess water and put it in a large bowl. Grate pecorino cheese and add to the spinach. Add ricotta cheese, the leaves from the fresh oregano, the lemon rind and garlic. Season with salt and pepper and mix to combine. Melt ghee or unsalted butter and use it to brush 2 sheets of filo pastry. Lay the sheets end-to-end, overlapping slightly. Spread a third of the spinach mixture on the pastry, leaving a 2cm-space at the edge furthest from you, then roll into a long, thin tube. Repeat for 2 more tubes. Lay tubes close together on the prepared tray and plait them. Press the ends closed, then brush the plait with melted ghee or butter. Season with salt and pepper and bake for 25-35 minutes.

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