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 a main vegetarian dish.
What's in this fillo ricotta bundt pie?
- 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
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 my hand at making the dough from scratch for the meat pie.
But since I discovered the dough from The Fillo Factory, I had no reason to make my own and I've been obsessed with creating new dishes.
While this recipe is made on behalf of The Fillo Factory, I'm in love with their organic dough and all their products.
I think someone recently called me a Fillo Queen on Instagram, lol. I'll wear the title proudly 😀
How do I make it?
*Keep scrolling to get the full (printable) recipe and ingredient amounts, or click on the "Skip to Recipe" button at the top of the page.
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 are going to love it.
Give your guests a feast for their eyes and their 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
More amazing fillo dishes to try:
- BBQ BUFFALO CHICKEN STROMBOLI
- ZUCCHINI RICOTTA SPIRAL PIE
- SLOVENIAN VEGETABLE AND CHEESE PIE
- FILLO PASTRY FISH AND CHIPS
- SPINACH AND CHEESE FILLO PIE
Fillo Ricotta Bundt Pie Recipe
Equipment
- baking sheet
- Bundt pan
- Mixing bowl
Ingredients
For the pie crust and ricotta filling
- 1 pound Fillo Factory 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 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 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.
Stunning picture! And great idea on how to use that bunt cake pan. I just wish a had that fillo factory near me
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. 🙁
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! https://www.practicallyfunctional.com/creativity-unleashed-201/
Thank you very much, Jessi! So happy you like it and thanks for the feature. 😀
OhMyGoodness, this looks AMAZING! Easily picking this post as my favorite for the week! #FridayFrivolity
Thank you so much, Lisa! I'm thrilled you like it. 😀
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
Thank you very much, Florence! Hope your week is going great. XO
This really sounds so good! Thanks so much for joining the To Grandma's House We Go link party!
Thanks so much!
Wow Jas this looks fabulous and I would love to try it
Thank you, Amber! Hope you do. 🙂
What a beautiful presentation for your Fillo Ricotta Bundt Pie and would be delicious! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Aw, thanks, Miz Helen! Much appreciated.
What a beautiful dish! I've been intimidated by filo pastry too - but after reading this post I think I will give it a try, Jas. Your bundt pie is perfect for entertaining and great for those who don't eat meat too! Thank you so much for sharing and for being a part of the Hearth and Soul Link Party. Pinning and sharing! Hope to see you at the party again this week!
Thank you very much, beautiful lady! Hope you'll give it a try one day. 🙂
My family are vegetarians, we would love this!!
Thanks for sharing at the #bloggerspotlight! Pinned
Wow, that is one beautiful and delicious looking feast! Thanks for sharing with SYC.
hugs,
Jann
Thank you, Jann!
Yum! Need to try this!
Warmest regards,
Emily
http://www.fortuitousfoodies.com/
Thank you, Emily! Glad you like it. 🙂
That’s a very creative way of using fillo dough. I used to work in pastry, but we never thought about using it inside a bundt pan. It comes out great looking. I bet it taste yummy too with that filling. I need to try that one day.
Thanks for stopping in, Herlina! I thought it was a great idea too. Hope you give it a try one day. 🙂
OMG that's so gorgeous! We've got a party in just over a week (eek!) and this would be a stunner on the buffet table. Thanks so much for sharing at the #happynowlinkup!
Thank you, Leslie! It is different for sure. 🙂 Happy partying!
Hiya, Jas! I saw this over at #BrillBlogPosts and just had to come check it out. I too find fillo dough intimidating: I made it once, and although it turned out amazing, I can't imagine ever doing it again. Using pre-made dough—and in a BUNDT pan!—is genius. I will definitely check out the Fillo Factory's version of Fillo Dough, because I'm sure that it's better than what I've used. This cake is just gorgeous! It's a conversation starter all by itself!
Hi, Michelle! You can do it, show that fillo who's the boss, lol. I love Fillo Factory fillo because is organic and they offer a different thickness of dough, so it's not as fragile as some other brands. Hope you give it a try.
Thank you for stopping in and have a great weekend!
Never thought of bundt tins for savoury somethings! Genius. Thank you. Got to try this.
I wish I could claim the idea, but someone else was smarter than me, lol. Thanks for stopping in, Harriot.
Oh, my gosh! This looks SO good! I am literally salivating! Thank you for sharing! When I'm brave enough, I'd love to try it! I've never been great with fillo.
That makes me happy, Heidi! You can't mess up this fillo recipe even if you try, lol. It's easier than it looks. 😀
This looks so delicious and your presentation is gorgeous. I've pinned it and will definitely give it a try. Thanks for sharing the recipe with Share Your Style.
Thank you, Lisa! I'm so happy you like it. 😀
Such a clever idea! and beautiful photos!!
Thank you so much, Ashley!!!
Beautiful! So perfect for the holidays!
Thank you, Veronica!
How beautiful and unique! Pinned!
Thank you, Jenna! So glad you like it. 😀
This sounds wonderfully rich and delicious! Thanks for sharing at the What's for Dinner party!
Thank you, Helen! It sure is and it feed a crowd 🙂
This looks pretty good, and now I understand why the couple of times that I've tried using phillo, it failed-o miserably. For some reason I thought you had to brush butter between every layer - greasy. Very greasy.
Usually, you do have to brush between each layer for most fillo recipes. I actually just drizzle a bit of butter instead of brushing. Try that next time 😉 Happy Thanksgiving!