This is a lovely light pie that can be served with a salad in Summer or with some roast vegetables in Winter.
1 tbs olive oil
1 onion finely diced
1 clove garlic finely chopped
200 g baby spinach
100 g feta (1 prefer dodoni Greek or goats feta)
200 g smooth ricotta
4 x free range eggs whisked
½ tsp nutmeg
Cracked peeper (no salt as feta is very salty)
1 x packet Filo pastry
1 tbs butter melted
Heat a fry pan to moderate heat, add olive oil and fry onions for a few minutes until translucent.
Add garlic and spinach leaves.
Mix till spinach is wilted (you may want to reduce the heat).
Take the pan off the heat and allow to cool a little.
Add crumbled feta, ricotta, eggs, nutmeg and pepper to taste.
Assembling the pie
You need to work quickly with the filo so it doesn’t dry out.
Personally I like the filo from the fridge section of the supermarket but my local supermarket only has the frozen. It just falls apart easily. But don’t worry.
Melt the butter and brush an ovenproof dish (approx. 25 x 25 cm) with butter, line the dish with one sheet of filo, then brush the sheet with butter.
Keep going with a sheet of filo, followed by brushing with butter until you have approx. 6 sheets. Make sure the filo comes up the sides of the pan. If it breaks don’t worry just add broken bits.
Add the above filling on top of the filo sheets.
Top with another 6 sheets of filo (pie lid) with butter in between each and brush the last sheet of filo with butter. Cut any over hanging pieces off.
Cook in a fan forced over at 160 degrees for about 40 -45 mins, till cooked through.
Cut up and serve with cumin yogurt.
1 tsp ground cumin with ¾ cup of Greek yogurt, mix well.