Need a show-stopping dish that tastes as good as it looks? This Italian fillo ricotta bundt pie with roasted butternut squash and spinach delivers both color and flavor, making it a perfect centerpiece for holiday meals or special gatherings.
This savory bundt pie combines delicate fillo (phyllo) pastry with a rich ricotta filling, roasted butternut squash, sautéed spinach and a blend of cheeses. It’s impressive served warm or cold, and works equally well as an appetizer or a vegetarian main.
Homemade or store-bought fillo?
Fillo is a classic pastry in many Mediterranean kitchens, but it can feel intimidating the first time you work with it. The good news: you don’t need to make it from scratch. Store-bought fillo works beautifully and makes assembling this bundt pie quick and accessible.
🛒 Ingredients and Notes
- fillo dough (thawed)
- unsalted butter, melted
- whole-milk ricotta cheese
- grated Parmesan cheese
- shredded mozzarella cheese
- dried cranberries
- eggs
- Italian seasoning
- salt and pepper
- butternut squash, diced
- fresh spinach
- red onion
- olive oil
🔪 Instructions
The pie is assembled by layering fillo sheets inside a greased bundt pan, adding a creamy ricotta mixture, then a layer of roasted squash and spinach, and finishing with more ricotta and folded pastry. The result is golden, flaky and full of savory-sweet contrasts that look beautiful on the table.
Here’s a clear, easy method to follow:
- Preheat the oven to 400°F (200°C).
- Toss diced butternut squash and chopped red onion with olive oil, salt and pepper. Spread on a baking sheet and roast 20–30 minutes until tender and lightly browned.
- After removing from the oven, add fresh spinach to the hot pan and toss to wilt. Set aside.
- In a large bowl, combine ricotta, grated Parmesan, shredded mozzarella, dried cranberries, lightly beaten eggs, Italian seasoning, salt and pepper.
- Generously grease a 10-inch bundt pan with melted butter. Line the pan with fillo sheets, placing two sheets at a time and gently pushing them into the center tube; let the edges hang over the sides.
- Spoon half the ricotta mixture into the lined pan. Spread the roasted squash and wilted spinach over it, then add the remaining ricotta mixture on top. Fold the overhanging fillo edges over the filling.
- Using a sharp knife, poke several holes through the dough down to the bottom of the pan. Slowly pour the remaining melted butter over the top so it soaks into the layers.
- Place the bundt pan on a baking sheet and bake at 400°F for 1 to 1½ hours, until puffed and golden. If the top browns too quickly, loosely tent with foil.
- Allow the pie to cool in the pan. Invert onto a rack or plate, then transfer to a serving platter. Serve warm or cold.
Don’t be afraid to experiment: add ham or prosciutto for a non-vegetarian variation, or substitute other roasted vegetables you love.
Helpful tips:
- If fillo sheets tear while layering, don’t worry—tears are usually hidden once baked.
- Keep melted butter or oil on hand to brush between sheets; this helps create distinct flaky layers and prevents dryness.
- Serve the pie warm for melty cheese, or chilled for easier slicing—both are delicious.
Enjoyed this recipe? Leave a rating or comment to share how it turned out. Your feedback helps others decide whether to try it—plus it’s always lovely to hear variations and serving ideas.
Fillo Ricotta Bundt Pie Recipe
EQUIPMENT
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baking sheet
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Bundt pan
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Mixing bowl
Ingredients
For the pie crust and ricotta filling
- 1 pound fillo dough, thawed
- 1 ½ sticks unsalted butter, melted
- 2 pounds whole-milk ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ⅓ cup dried cranberries
- 3 large eggs, lightly beaten
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the roasted butternut squash and spinach layer
- 3 cups diced butternut squash
- ¼ cup chopped red onion
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups fresh spinach leaves
Instructions
- Preheat oven to 400°F (200°C).
- Arrange diced butternut squash and red onion on a baking sheet, season with salt and pepper, and toss with olive oil.
- Roast until squash is tender and lightly browned, about 20–30 minutes.
- Remove from the oven, add spinach to the hot pan and toss to wilt. Set aside.
- In a large bowl, combine ricotta, Parmesan, mozzarella, dried cranberries, eggs, Italian seasoning, salt and pepper.
- Grease a 10-inch bundt pan with melted butter. Layer fillo sheets into the pan, allowing edges to hang over.
- Spoon half the ricotta mixture into the pan, add the roasted squash and spinach, then top with the remaining ricotta. Fold fillo edges over the filling.
- Poke holes through the dough to the bottom of the pan and slowly pour remaining melted butter over the pie.
- Place the bundt pan on a baking sheet and bake at 400°F for 1–1½ hours, until puffed and golden. Tent with foil if it browns too quickly.
- Allow to cool in the pan, invert onto a rack or plate, then transfer to a serving platter. Serve warm or cold.
Notes
- Add ham or prosciutto if you prefer a meaty version.
- Torn fillo sheets are fine — tears disappear once the pie is baked.
- Nutritional information is an estimate and can vary depending on ingredients used.
Nutrition
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Carbohydrates: 31 g
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Protein: 16 g
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Fat: 17 g
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