|3 tbsps olive oil|
|Large onion, chopped||1|
|Bunch spring onions, chopped||1|
|Cloves of garlic, minced||2|
|Spinach, rinsed and chopped||1kg|
|Chopped fresh parsley||30g|
|Everyday Favourites free range medium eggs, lightly beaten||2|
|Kalos feta cheese, crumbled||250g|
|Filo pastry||8 sheets|
|Olive oil||4 tbsps|
- Preheat oven to 180 C. Lightly oil a 23cm square baking tin.
- Heat 3 tablespoons olive oil in a large frying pan over medium heat. Saute onions, spring onions and garlic until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is wilted. Remove from heat and set aside to cool.
- 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 remaining 4 sheets of filo, brushing each with oil. Tuck overhanging filo into tin to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown.
Simply portion and serve. This dish is also perfect to serve as a starter or as part of a meze spread if cut into smaller portions.