Fillo Ricotta Bundt Pie

Need a dish that is a feast for the eyes and the taste buds? This Italian fillo ricotta bundt pie with butternut squash and spinach fits the bill. Add a burst of color and flavor to your table this holiday season!

This Italian bundt pie with fillo pastry, ricotta, roasted butternut squash, and spinach is so impressive as a centerpiece for your holiday table. It's a burst of color and flavor and so easy to make. Serve warm or cold as an appetizer or as a main vegetarian dish.

Homemade or store-bought fillo?

Although fillo pastry is a staple ingredient in my home country, it took me over 40 years before I made something with it.

I was intimidated by it for no reason. Once I made the traditional baklava, I even tried to make the dough from scratch for the meat pie.

🛒 Ingredients and Notes

• fillo dough
• unsalted butter
• whole-milk ricotta cheese
• grated parmesan cheese
• shredded mozzarella cheese
• dried cranberries
• eggs
• Italian seasoning
• salt and pepper
• butternut squash
• fresh spinach
• red onion
• olive oil

🔪 Instructions

This ricotta pie is made by placing delicate pastry sheets into a bundt pan, then filling with ricotta cheese mixed with Italian seasoning, parmesan, mozzarella, and dried cranberries with a layer of roasted butternut squash and spinach.

Talk about colors and flavors, you guys! The pie is delicious warm or cold, and makes an impressive centerpiece.

Don't wait 40 years to start using fillo (phyllo or filo) in your cooking! Start now, because it's easy and you will love it.

Give your guests a feast for their eyes and taste buds this holiday season with delicious ricotta bundt pie or even simple and easy pot pie with fillo crust. You know what I always tell you - try new foods! 😉

Helpful tips:

• Add ham or prosciutto to the pie or instead of butternut squash and spinach, if you prefer.
• Don't worry if the pastry sheets tear during the process. It won't be visible when the pie is baked.

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Fillo Ricotta Bundt Pie Recipe

By Jas

Festive Italian fillo ricotta bundt pie with butternut squash & spinach is a feast for the eyes and the taste buds.

5 from 4 votes

Rate this Recipe Pin Recipe Print Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Appetizer, Main Course

Cuisine Italian

Yields 12 servings

Calories 334 kcal

EQUIPMENT

• baking sheet
• Bundt pan
• Mixing bowl

Ingredients

1x2x3x

US Customary - Metric

For the pie crust and ricotta filling

• ▢ 1 pound fillo dough, thawed
• ▢ 1 ½ stick unsalted butter, melted
• ▢ 2 pounds whole-milk ricotta cheese
• ▢ ½ cup grated parmesan cheese
• ▢ ½ cup shredded mozzarella cheese
• ▢ ⅓ cup dried cranberries
• ▢ 3 large eggs, lightly beaten
• ▢ 2 tablespoon Italian seasoning
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon freshly ground black pepper

For the roasted butternut squash and spinach layer

• ▢ 3 cups diced butternut squash
• ▢ ¼ cup chopped red onion
• ▢ salt and pepper to taste
• ▢ 1 tablespoons olive oil
• ▢ 2 cups fresh spinach leaves

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Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Arrange the butternut squash and onions on a shallow baking sheet. Season with salt and pepper and toss with the olive oil.
• Bake until the squash is tender and lightly browned, 20 to 30 minutes.
• Remove from the oven and add spinach. Mix to combine. Return the baking sheet to the oven and turn the oven off.
• Meanwhile, in a large bowl, combine ricotta, parmesan, mozzarella, cranberries, eggs, Italian seasoning, salt, and pepper.
• Generously grease a 10-inch bundt pan with some of the melted butter. Place 2 sheets of fillo on top of the bundt pan. Poke a hole into the fillo where the center tube is and gently push fillo into the pan to line it. Continue fitting fillo sheets into the pan, turning it as you go in order to make even layers (the sheets will overlap in the center hole of the pan) until all sheets are used. Edges of fillo should hang over the edges of the pan.
• Spoon half of the ricotta filling into pan. Spread the roasted butternut squash and spinach over ricotta, then spoon the rest of the ricotta mixture on top. Fold edges of fillo over the filling.
• Using a sharp knife, poke many holes in the dough that reach all the way to the bottom of the pan. Slowly pour melted butter over the pie (some butter will remain on top of the dough).
• Place pan on a baking sheet and bake at 400 degrees Fahrenheit for 1 - 1 ½ hours, or until pie is puffy and golden brown. If the top is getting brown too quickly, cover with a piece of aluminum foil.
• Allow pie to cool in pan. Place a wire rack on top of the pie and invert. Transfer to a serving plate. Serve warm or cold.

Notes

• Add ham or prosciutto to the pie or instead of butternut squash and spinach, if you prefer.
• Don't worry if the fillo sheets tear during the process. It won't' be visible when the pie is baked.
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on its products.

Nutrition

Calories: 334kcal (17%) | Carbohydrates: 31g (10%) | Protein: 16g (32%) | Fat: 17g (26%) | Saturated Fat: 9g (45%) | Cholesterol: 87mg (29%) | Sodium: 554mg (23%) | Potassium: 298mg (9%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 4667IU (93%) | Vitamin C: 9mg (11%) | Calcium: 272mg (27%) | Iron: 2mg (11%)

Keyword bundt pie, cheese fillo, fillo pastry, ricotta pie

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