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
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.
Miz Helen says
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
Jas says
Aw, thanks, Miz Helen! Much appreciated.
April J Harris says
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!
Jas says
Thank you very much, beautiful lady! Hope you'll give it a try one day. 🙂
Hil says
My family are vegetarians, we would love this!!
Thanks for sharing at the #bloggerspotlight! Pinned
Jann Olson says
Wow, that is one beautiful and delicious looking feast! Thanks for sharing with SYC.
hugs,
Jann
Jas says
Thank you, Jann!
Emily Dunn says
Yum! Need to try this!
Warmest regards,
Emily
Jas says
Thank you, Emily! Glad you like it. 🙂
Herlina Kwee says
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.
Jas says
Thanks for stopping in, Herlina! I thought it was a great idea too. Hope you give it a try one day. 🙂
Leslie says
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!
Jas says
Thank you, Leslie! It is different for sure. 🙂 Happy partying!
Michelle Frank | Flipped-Out Food says
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!
Jas says
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!
Harriot says
Never thought of bundt tins for savoury somethings! Genius. Thank you. Got to try this.
Jas says
I wish I could claim the idea, but someone else was smarter than me, lol. Thanks for stopping in, Harriot.
Heidi says
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.
Jas says
That makes me happy, Heidi! You can't mess up this fillo recipe even if you try, lol. It's easier than it looks. 😀
Lisa says
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.
Jas says
Thank you, Lisa! I'm so happy you like it. 😀
Ashley Tukiainen says
Such a clever idea! and beautiful photos!!
Jas says
Thank you so much, Ashley!!!
Veronica Lee says
Beautiful! So perfect for the holidays!
Jas says
Thank you, Veronica!
Jenna Meon says
How beautiful and unique! Pinned!
Jas says
Thank you, Jenna! So glad you like it. 😀
Helen at the Lazy Gastronome says
This sounds wonderfully rich and delicious! Thanks for sharing at the What's for Dinner party!
Jas says
Thank you, Helen! It sure is and it feed a crowd 🙂
Mrs Shoes says
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.
Jas says
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!