Serves 5: Prep & Cook Time 1 hour 20 mins
3 tbls Rapeseed Oil
1 large Onion, chopped
1 bunch Spring Onions, chopped
2 cloves Garlic, minced
1kg Spinach, rinsed and chopped
30g chopped fresh Parsley
2 Eggs, lightly beaten
125g Ricotta Cheese
250g crumbled Feta Cheese
8 sheets Filo Pastry
4 tbls Olive Oil
1/ Preheat oven to 180 C / Gas 4. Lightly oil a 23cm square baking tin.
2/ Heat 3 tablespoons rapeseed Oil oil in a large frying pan over medium heat. Sauté onion, spring onions and garlic until soft and lightly browned. Stir in spinach and parsley, and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3/ In a medium bowl, mix together eggs, ricotta and feta. Stir in spinach mixture. Lay 1 sheet of filo in prepared baking tin, and brush lightly with rapeseed oil. Lay another sheet of filo on top, brush with rapeseed oil, and repeat process with two more sheets of filo. The sheets will overlap the tin. Spread spinach and cheese mixture into tin and fold overhanging filo over filling. Brush with oil, then layer remaining 4 sheets of filo, brushing each with oil. Tuck overhanging filo into tin to seal filling.
4/ Bake in preheated oven for 30 to 40 minutes, until golden brown.
Serve as a nibble
To serve as a starter, nibble or as part of a meze spread, simply cut the spinach pie into smaller squares.