Fillo Ricotta Bundt Pie

Fillo Ricotta Bundt Pie with Butternut Squash and Spinach | All that's Jas

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

All opinions are always 100% mine.

 

Delicious fillo ricotta bundt pie with roasted butternut squash and spinach

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

 

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

A burst of #color & #flavor in this #fillo ricotta #bundt #pie is a feast for the eyes and the taste buds. #ad #sponsored #holiday #vegetarian Click To Tweet

 

Warm or cold this ricotta bundt pie with fillo crust is a feast perfect for holidays.

 

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 tablespoons 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. 

 

 

ESSENTIALS

for Fillo Ricotta Bundt Pie

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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 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.

 

ingredients for the Fillo Ricotta Bundt Pie with Butternut Squash and Spinach recipe

How to make fillo ricotta bundt pie with butternut squash and spinach

Serving fillo ricotta bundt pie with butternut squash and spinach warm or cold.

Slices of fillo ricotta bundt pie with butternut squash and spinach

5 from 6 votes
Warm or cold this ricotta bundt pie with fillo crust is a feast perfect for holidays.
Fillo Ricotta Bundt Pie Recipe
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
 
Festive Italian fillo ricotta bundt pie with butternut squash & spinach is a feast for the eyes and the taste buds.
Course: Appetizer, Main Course
Cuisine: Italian
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 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 tablespoons olive oil
  • 2 cups fresh spinach leaves
Instructions
  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 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. 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.
Recipe 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.

 

Pin it now for later: Fillo Ricotta Bundt Pie with Butternut Squash & Spinach

This Italian fillo ricotta bundt pie with roasted butternut squash & spinach recipe 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.

 

Featured on: The Lazy Gastronome, Little Miss Dexterous, My Girlish Whims, Katherine’s Corner, Her Tool Belt, Designs by Gollum, Fiesta Friday, The Cottage Market, Scrapality, and Nifty Thrifty Things.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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43 Comment

  1. Reply
    Mrs Shoes
    November 23, 2017 at 12:39 pm

    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.

    1. Reply
      Jas
      November 23, 2017 at 9:19 pm

      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!

  2. Reply
    Helen at the Lazy Gastronome
    November 26, 2017 at 10:06 am

    This sounds wonderfully rich and delicious! Thanks for sharing at the What’s for Dinner party!

    1. Reply
      Jas
      November 26, 2017 at 8:50 pm

      Thank you, Helen! It sure is and it feed a crowd 🙂

  3. Reply
    Jenna Meon
    November 26, 2017 at 6:59 pm

    How beautiful and unique! Pinned!

    1. Reply
      Jas
      November 26, 2017 at 9:12 pm

      Thank you, Jenna! So glad you like it. 😀

  4. Reply
    Veronica Lee
    November 26, 2017 at 11:07 pm

    Beautiful! So perfect for the holidays!

    1. Reply
      Jas
      November 26, 2017 at 11:08 pm

      Thank you, Veronica!

  5. Reply
    Ashley Tukiainen
    November 27, 2017 at 12:19 am

    Such a clever idea! and beautiful photos!!

    1. Reply
      Jas
      November 27, 2017 at 8:15 am

      Thank you so much, Ashley!!!

  6. Reply
    Lisa
    November 29, 2017 at 7:49 pm

    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.

    1. Reply
      Jas
      November 29, 2017 at 9:00 pm

      Thank you, Lisa! I’m so happy you like it. 😀

  7. Reply
    Heidi
    November 29, 2017 at 8:50 pm

    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.

    1. Reply
      Jas
      November 29, 2017 at 9:02 pm

      That makes me happy, Heidi! You can’t mess up this fillo recipe even if you try, lol. It’s easier than it looks. 😀

  8. Reply
    Harriot
    November 30, 2017 at 6:34 am

    Never thought of bundt tins for savoury somethings! Genius. Thank you. Got to try this.

    1. Reply
      Jas
      November 30, 2017 at 11:21 pm

      I wish I could claim the idea, but someone else was smarter than me, lol. Thanks for stopping in, Harriot.

  9. Reply
    Michelle Frank | Flipped-Out Food
    November 30, 2017 at 8:47 am

    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!

    1. Reply
      Jas
      November 30, 2017 at 11:25 pm

      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!

  10. Reply
    Leslie
    November 30, 2017 at 1:23 pm

    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!

    1. Reply
      Jas
      November 30, 2017 at 11:28 pm

      Thank you, Leslie! It is different for sure. 🙂 Happy partying!

  11. Reply
    Herlina Kwee
    December 1, 2017 at 7:15 am

    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.

    1. Reply
      Jas
      December 1, 2017 at 8:27 pm

      Thanks for stopping in, Herlina! I thought it was a great idea too. Hope you give it a try one day. 🙂

  12. Reply
    Emily Dunn
    December 1, 2017 at 9:05 am

    Yum! Need to try this!

    Warmest regards,
    Emily
    http://www.fortuitousfoodies.com/

    1. Reply
      Jas
      December 1, 2017 at 8:27 pm

      Thank you, Emily! Glad you like it. 🙂

  13. Reply
    Jann Olson
    December 1, 2017 at 11:14 pm

    Wow, that is one beautiful and delicious looking feast! Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      December 2, 2017 at 10:14 am

      Thank you, Jann!

  14. Reply
    Hil
    December 2, 2017 at 9:51 pm

    My family are vegetarians, we would love this!!

    Thanks for sharing at the #bloggerspotlight! Pinned

  15. Reply
    April J Harris
    December 4, 2017 at 9:20 am

    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!

    1. Reply
      Jas
      December 5, 2017 at 5:23 pm

      Thank you very much, beautiful lady! Hope you’ll give it a try one day. 🙂

  16. Reply
    Miz Helen
    December 4, 2017 at 4:42 pm

    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

    1. Reply
      Jas
      December 5, 2017 at 5:19 pm

      Aw, thanks, Miz Helen! Much appreciated.

  17. Reply
    Amber Harrop
    December 4, 2017 at 5:27 pm

    Wow Jas this looks fabulous and I would love to try it

    1. Reply
      Jas
      December 5, 2017 at 5:17 pm

      Thank you, Amber! Hope you do. 🙂

  18. Reply
    Sheri
    December 4, 2017 at 5:45 pm

    This really sounds so good! Thanks so much for joining the To Grandma’s House We Go link party!

    1. Reply
      Jas
      December 5, 2017 at 5:16 pm

      Thanks so much!

  19. Reply
    Florence
    December 4, 2017 at 8:40 pm

    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

    1. Reply
      Jas
      December 5, 2017 at 5:14 pm

      Thank you very much, Florence! Hope your week is going great. XO

  20. Reply
    Lisa/Syncopated Mama
    December 6, 2017 at 1:22 am

    OhMyGoodness, this looks AMAZING! Easily picking this post as my favorite for the week! #FridayFrivolity

    1. Reply
      Jas
      December 6, 2017 at 9:06 am

      Thank you so much, Lisa! I’m thrilled you like it. 😀

  21. Reply
    Jessi @ Practically Functional
    December 8, 2017 at 11:29 am

    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/

    1. Reply
      Jas
      December 8, 2017 at 4:51 pm

      Thank you very much, Jessi! So happy you like it and thanks for the feature. 😀

  22. Reply
    Lizet Flores de Bowen
    December 9, 2017 at 8:15 am

    Stunning picture! And great idea on how to use that bunt cake pan. I just wish a had that fillo factory near me

    1. Reply
      Jas
      December 9, 2017 at 11:10 am

      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. 🙁

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)