Short ribs are a really tasty cut of beef, and when cooked in this way, the meat becomes so tender you won’t even need a knife. Mashed potatoes and the carrots that cook with the ribs are wonderful when paired with the thick, rich sauce.
| Prep Time: | 40 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 pound fresh spinach, or more to taste
- 1 tablespoon butter
- 1 small onion, chopped
- 1 (12 ounce) container ricotta cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon ground nutmeg
- salt and black pepper to taste
- 5 tablespoons melted butter, plus more for greasing
- 1 (8 ounce) package phyllo dough
- 6 large egg yolks
Instructions
- Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
- Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.
- Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
- Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
- Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
- Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
- Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 327 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 15 g |
| Sodium | 654 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with silverbeat from my garden and it was amazing All my kids loved it and i will be making it often
What a great and versatile recipe. So authentic to what my Italian grandparents used to make. I added some sautéed baby Bella mushrooms since I had some I needed to use and it was perfect! I could only find a 15oz container of ricotta but it didn’t affect the flavor. I do think that with the extra 3oz of cheese and the mushrooms that it would definitely have been too much filling for a 9 inch tart pan. It filled my 9in pie plate up to the rim which also increased cooking time to about an hour. I will definitely make this again!
This recipe was great as a starting point. I had stuff to use up, so changes were made: I added 3 oz cubed, cooked pancetta, sauteed the onion in the pancetta fat, used 12 oz thawed and squeezed spinach, 3 whole eggs, 1/3 cup grated parmesan cheese, 1/3 cup shredded italian mix cheese, 1/3 cup pesto, cayenne pepper instead of nutmeg, no egg yolks (didn’t have them). Long story, long…this recipe is versatile and delicious.
Good recipe, and it turned out very well. I wanted to love it, but was a bit bland for me. Next time I would add mushrooms, and maybe even some ground beef.
well, ignore my duplicate pictures of this dish… was delicious!
Delicious, but a lot of work. Phyllo dough isn’t real easy to work with. It takes a lot of time. I put the extra phyllo sheets, crumpled, on top.
Very good worth making thinking of adding Italian sausage next time
Very good. Made no changes
The Italian version of spanakopita. I only used 8 phyllo sheets and added mushrooms and garlic and omitted the egg yolks. Yummy! 6 servings is too large a piece as a side dish. 1/8 worked perfectly.
Had this in Italy once – loved it – the egg yolks is a must!
Way too much prep for the outcome. Meh!
This had a very good flavor, made it according to directions except did not add the egg yolks on top and didn’t feel it needed them. I used between 1/4 and 1/2 tsp salt. Watch the video as it’s helpful for dealing with the phyllo dough. I don’t think I will make this in pie form but maybe as small tartlets to use as finger appetizers because it is hard to cut through the bottom phyllo with a fork.
This was very good. I did not use the yolks. I’ve made it twice, and it was a big hit each time. First in the pie form as described here, then as phyllo tartlet filling (sold in grocery freezer section , cooked as per package)
My church group enjoyed it very much. However I thought it was a lot of work especially since I had never worked with phillo before. Also still have all the leftover egg whites!,