Fluffy, golden squares of fillo pastry, filled with perfectly baked ricotta and cream. Of the million ways to use ricotta, this easy ricotta and fillo bake is one of my all-time favourites!
Not only is this dish incredibly easy to make, it uses just a few simple ingredients, letting the ricotta shine. It’s also suitable for vegetarians!
I love making this as an appetizer before a feast, but it truly does not last long! Served fresh from the oven, these ricotta and fillo squares are pillowy, creamy, fluffy bites of goodness – true comfort food! If you are familiar with Balkan food, this recipe will remind you of pita or gibanica!
What is Pita?
Traditional Serbian pita or gibanica typically has individual sheets of fillo, layered with some variation of a cheese and egg mixture. It sometimes also has meat or spinach. My Serbian husband’s grandmother could probably roll out handmade, perfectly paper thin sheets of fillo in her sleep! But alas, you can still make a delicious, simple version of pita at home without whipping out the rolling pin! All you need is a few simple ingredients.
This ricotta and fillo bake is really just a cheat’s version of traditional Serbian pita or gibanica. I say cheat’s version because making your own fillo pastry from scratch can be a challenge – especially when trying to stretch the dough out to be paper thin while trying not to puncture it. As many legendary chefs have opined, life is just too short to make your own fillo! Some things are best left to the maestros. But this ricotta fillo bake is so moreish and comforting that you will totally feel like a maestro.
It’s all about that Ricotta Filling!
The trick to this ricotta and fillo bake is the filling. You just need an unholy amount of ricotta, some cream, a dash of milk and a pinch of salt. That’s it! Spread out over some fillo, roll it up, and bake to golden perfection! The hardest part of this recipe is waiting for everything to cool down. (Just ask my husband who always has to try a piece straight out of the oven – for a taste test, of course!)
Serve this ricotta and fillo bake for your next gathering, as an appetizer for your next big holiday feast, or a great make-ahead dish to bring to a party. It’s also a huge hit with the kids! It makes for a quick breakfast full of healthy fats, a snack after school, or something delicious to wake up to on the weekend.
Serving Your Ricotta Fillo Bake
I like to cut this ricotta and fillo bake into squares and serve warm. It pairs perfectly with a nice cold glass of jogurt – a Serbian drink that is like a thinned-down Greek yogurt. I sometimes make my own by mixing plain Greek yogurt with some milk to get a ‘drinkable’ consistency. Ayran is the Middle Eastern version which would also work nicely, as would straight-up buttermilk, or just plain milk! Let it be known this is not a lactose friendly dish (sorry my lactose intolerant friends!)
If you are a fellow cheese-lover, then you’ll want to make a double batch (yes, they really are that good!). Your future self will thank you. I truly do hope you enjoy this recipe! xxx
Easy Ricotta and Fillo Bake (Pita)
Description
Delicate sheets of fillo pastry filled with creamy ricotta and baked to golden perfection. This easy, delicious, cheat's version of traditional Serbian pita or gibanica is a guaranteed hit for any occasion!
Ingredients
Method
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Preheat oven to 170°C (fan-forced).
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Drain the ricotta. In a big bowl, crumble the ricotta, pour in all the cream, and give it a stir.
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Add enough milk so that you have the consistency of a wet cake batter (runny enough that you can spoon the mixture on the fillo and spread it easily). Add salt to taste.
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With your stack of fillo in front of you, spoon on some of the mixture and spread. It doesn't need to be evenly covered, just make sure you get close to the edges. Roll up in sheets of two or three and place in your baking tray. Make sure the rolls are snug next to eachother. Repeat until all the fillo has been used, making sure you have about a cup of the mixture left.
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Add a bit of milk to the remaining mixture so it's a little more runny, adjust salt if needed, and pour all of this on top of your rolls of fillo, making sure to get into the sides/edges.
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Bake uncovered for about 45 minutes to an hour, or until golden brown. If it's going too dark too quickly, lower the temperature to 160°C, and cover with aluminium foil.
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Allow to cool slightly otherwise pieces will not keep their shape. Cut up into squares and enjoy!
Note
- If you have certain sensitivities or are trying to avoid certain ingredients like anti-caking agents or seed oils, then shop-bought fillo pastry might not work for you. You can of course make your own - this can be challenging and time-consuming, but totally worth it!
- I typically buy the vacuum sealed baskets of ricotta from delis. 1.5kg sounds like a lot, but you will need to drain off the liquid (whey) which you can repurpose for future cheese-making or for baking!
- When I haven't been able to source pure cream, I have used thickened cream. As far as I know, Australia doesn't have 'heavy' cream which you see in many British or American recipes, and so thickened cream is the closest thing. However, this is cream that has been thickened with additives/various vegetable gums (including carrageenan, or guar gum), which have been shown to potentially cause gut irritation and inflammation. So when possible, go for the pure cream with an ingredient label that reads 100% cream! If unsure, always read the label.
- The amount of milk will depend on how thick your mixture is. You may need more or less. You just want it to be runny enough to spread over the fillo, almost like a runny cake batter!
