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.
- BBQ Buffalo Chicken Stromboli
- Zucchini Ricotta Spiral Pie
- Slovenian Vegetable and Cheese Pie
- Fillo Pastry Fish and Chips
- Spinach and Cheese Fillo Pie
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Fillo Ricotta Bundt Pie Recipe
EQUIPMENT
- Bundt pan
- Mixing bowl
Ingredients
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
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.
Lizet Flores de Bowen says
Stunning picture! And great idea on how to use that bunt cake pan. I just wish a had that fillo factory near me
Jas says
Thank you, Lizet! There is no other brand of fillo/phyllo dough pastry available there? That's too bad. I don't know if the Fillo Factory ships outside the US. 🙁
Jessi @ Practically Functional says
Oh my goodness Jas, this looks absolutely amazing! I definitely want to try it!
I just wanted to let you know that you were featured as a Rockstar at last week's Creativity Unleashed party! Congrats, and thanks for sharing at our party!
Jas says
Thank you very much, Jessi! So happy you like it and thanks for the feature. 😀
Lisa/Syncopated Mama says
OhMyGoodness, this looks AMAZING! Easily picking this post as my favorite for the week! #FridayFrivolity
Jas says
Thank you so much, Lisa! I'm thrilled you like it. 😀
Florence says
Oh Jas, this sounds delicious, and is made with all the things I love, especially butternut squash and cranberries. And it’s pretty too! Pinned
Jas says
Thank you very much, Florence! Hope your week is going great. XO
Sheri says
This really sounds so good! Thanks so much for joining the To Grandma's House We Go link party!
Jas says
Thanks so much!
Amber Harrop says
Wow Jas this looks fabulous and I would love to try it
Jas says
Thank you, Amber! Hope you do. 🙂