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

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.
Course Appetizer, Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 12
Author Jas


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


  • 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.


~ 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.