3 tbsp olive oil
2 eggs, lightly beaten
1 large onion, chopped
120g ricotta cheese
1 bunch of spring onions, chopped
120g crumbled feta cheese
1 clove garlic, minced
25g pinenuts, lightly toasted (optional)
250g spinach, rinsed and chopped
8 sheets filo pastry
250g silver beet, rinsed and chopped
ΒΌ cup olive oil
Salt & pepper to taste
Sesame seeds to garnish


Preheat oven to 180C. Lightly oil a 20 x 30cm rectangular tin.

Heat the olive oil in a fry pan over medium heat. Fry the onions, spring onions and garlic until soft and lightly browned. Mix in the silver beet first and cook until wilted then finally add the spinach Place into a sieve and drain well. Set aside to cool.

In a medium bowl, mix together the eggs, ricotta and feta. Stir in the spinach mixture and mix well. Season with pepper and sea salt. In a small fry pan gently toast the pinenuts and when cool add to the spinach and cheese mixture.

Lay 1 piece of filo pastry on the bench and lightly oil then add another sheet on top. Repeat the process with 2 more sheets until you have 4 in total. Line the base of the pan with the sheets overlapping. Add the spinach and cheese mixture and spread out. Fold the overhanging filo pastry over the filling. Brush with oil.

Repeat the process with the next 4 sheets of filo pastry and hold in half then place on top of the filling and tuck the edges in. Brush with olive oil and sprinkle over the sesame seeds.

Bake in preheated oven for about 40 minutes or until golden brown.

Serves 4 – 6