Recipe onlinefamilyhomerecipes.com/recipe/spinach-chickpea-and-ricotta-phyllo-pie/Scan the code to open the recipe on your phone

Baked goods

Spinach, chickpea and ricotta phyllo pie

Name: Spinach, chickpea and ricotta phyllo pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 3 sheets Phyllo dough; 400 g Chickpeas; 250 g Ricotta; 4 Eggs; 120 g Spinach leaves; 40 ml Olive oil; 3 Carrots; 1 tbsp Vegeta (vegetable seasoning)

A savory phyllo pie with chickpeas, ricotta, eggs, spinach and carrots, baked at 200°C (400°F) for 20–25 minutes. Serves four.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 20 min
Cook time: 20–25 min
Total time: 40 min
Temperature: 200 °C (400 °F)
Servings: 4 servings
Difficulty: Easy

Jump to recipe

This vegetarian spinach, chickpea and ricotta pie is a savory pie made with thin sheets of phyllo dough, suitable for any occasion. Three sheets of dough drizzled with olive oil line the bottom and sides of a preheated baking pan. The filling combines chickpeas, ricotta, eggs, fresh spinach leaves and carrots, seasoned with Vegeta, a vegetable seasoning blend. Bake the pie for 20 to 25 minutes at 200°C (400°F). It serves four and is suitable for those who do not eat meat.

Ingredients

4 servings

Phyllo dough 3 sheets
Chickpeas 400 g
Ricotta 250 g
Eggs 4
Spinach leaves 120 g
Olive oil 40 ml
Carrots 3
Vegeta (vegetable seasoning) 1 tbsp

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Lay a sheet of phyllo dough on a work surface and drizzle with olive oil. Cover with a second sheet and drizzle with oil again.
Add the third sheet in the same way. Heat a 25 × 16 cm baking pan in an oven preheated to 200°C (400°F), then remove the pan and line it with the layered phyllo sheets.
Make sure the dough covers the entire bottom and sides of the pan. Trim the overhanging edges with kitchen shears.
Spread the cooked chickpeas and ricotta over the dough. Beat the eggs with a fork, mix with the Vegeta and chopped spinach, and pour evenly over the filling. Scatter the finely diced carrots on top.
Drizzle the pie with the remaining oil and bake at 200°C (400°F) for 20–25 minutes. Let cool slightly, then slice and serve warm or cold.

Tip: Keep the phyllo sheets you are not working with under a damp towel, as they dry out quickly and become brittle when exposed to air. Dry the washed spinach thoroughly before chopping so the bottom crust does not become soggy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 465 kcal
Protein: 21 g
Carbohydrates: 43 g
of which sugars: 7.9 g
Fat: 24 g
of which saturates: 7.3 g
Fiber: 9.1 g
Salt: 3.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vegetariánsky koláč so špenátom, cícerom a ricottou