Spinach pie

A vegetarian pie with plenty of flavour, that can be served as part of a main dish or cut into smaller slices for a starter. Serves 4

INGREDIENTS

3 tsp olive 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 tsp olive oil

METHOD

1) Preheat oven to 180C. Lightly oil a 23cm square baking tin.

2) Heat 3 tsp olive oil in a large frying pan over medium heat.

3) Fry onion, spring onions and garlic until soft and lightly browned. Stir in spinach and parsley, and continue to cook until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

4) 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 olive oil. Lay another sheet of filo on top, brush with olive 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 add the remaining four sheets of filo, brushing each with oil. Tuck overhanging filo into tin to seal filling.

5) Bake in a preheated oven for 30 to 40 minutes, until golden brown.