Fillo Ricotta Bundt Pie

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This Fillo Riccota Bundt Pie recipe is sponsored by The Fillo Factory.

All opinions are always 100% mine.

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!

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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 fillo 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 fillo 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, so I have a few more fillo dishes waiting to be shared. I think someone recently called me a Fillo Queen on Instagram, lol. I’ll wear the title proudly 😀

This ricotta pie is made by placing sheets of fillo 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 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 fillo ricotta bundt pie or even simple and easy pot pie with fillo crust. You know what I always tell you – try new foods! 😉

This post might contain some affiliate links for your convenience. Click here to read my full disclosure policy.

Fillo Ricotta Bundt Pie with Butternut Squash & Spinach

Ingredients:

For the pie crust and ricotta filling

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

For the roasted butternut squash and spinach layer

• 3 cups diced butternut squash
• 1/4 cup chopped red onion
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups fresh spinach leaves

*Make your own Italian seasoning with herbs you already have on hand. Download my FREE 30 Easy Homemade Spice Blends e-book.

~ Free Tip ~

• 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. 

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Arrange the butternut squash and onions on a shallow baking sheet. Season with salt and pepper and toss with the olive oil.
3. Bake until the squash is tender and lightly browned, 20 to 30 minutes.
4. Remove from the oven and add spinach. Mix to combine. Return the baking sheet to the oven and turn the oven off.
5. Meanwhile, in a large bowl, combine ricotta, parmesan, mozzarella, cranberries, eggs, Italian seasoning, salt, and pepper.
6. Generously grease a 10-inch bundt pan with some of the melted butter. Place 2 sheets of fillo on top of 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.
7. 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 filling.
8. 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).
9. Place pan on a baking sheet and bake at 400 degrees Fahrenheit for 1 – 1 1/2 hours, or until pie is puffy and golden brown. If the top is getting brown too quickly, cover with a piece of aluminum foil.
10. 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.

Fillo Ricotta Bundt Pie Recipe

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

5 from 6 votes

Print Rate

Course: Appetizer, Main Course

Cuisine: Italian

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Servings: 12

Author: Jas

Ingredients

For the pie crust and ricotta filling

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

For the roasted butternut squash and spinach layer

• 3 cups diced butternut squash
• 1/4 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 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 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 1/2 hours, or until pie is puffy and golden brown. If the top is getting brown too quickly, cover with a piece of aluminum foil.
• 10. 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

~ Free Tip ~

• 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.

Tried this recipe? Rate it below!Mention @all_thats_jas and tag it #allthatsjas

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