Serves: 6-8
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 garlic cloves, crushed
- 1 bunch spinach
- 2 ripe tomatoes, finely chopped and drained (whole tinned will do)
- 100g ricotta cheese
- 100g feta cheese, drained (always buy the best you can as it is a small amount)
- 45g pine nuts, toasted
- pinch of grated nutmeg
- 6 sheets filo pastry
- Salt and Pepper
Instructions
Preheat the oven to 190°C. Heat 1 tablespoon of the oil in a frying pan, then add the onion and garlic. Cook gently on a low heat, stirring occasionally, for about 8 minutes, until softened.
Add the spinach and tomatoes and continue cooking for about 6 minutes. Tip into a large bowl and allow to cool slightly.
Stir the ricotta and feta cheeses into the spinach mixture together with the pine nuts and season to taste with a little salt and pepper and the nutmeg.
Lightly oil a shallow baking dish measuring about 28 × 20 cm.
Use two of the filo sheets to line the base and sides of the dish, overlapping if necessary. Leave the excess pastry to hang over the edges of the dish.
Cover with half of the spinach mixture, spreading it out to the edges in an even layer. Cover with two more sheets of filo, then another layer of the spinach.
Fold the excess filo in over the top, then place the remaining two filo sheets on top, folding the edges under neatly. Brush the top lightly with the remaining oil and bake for 25 minutes or until crisp and golden.
Tip:If you have any left over roast lamb you can add it to this pie. A good tip to stop the meat from drying out is to soak it in the tomato water you have drained. Make sure you finely shred it too to allow it ot soak up any juices while in the pie.