A delicious savoury Greek pie made of perfectly crispy layers of filo dough and a generous filling of spinach and feta cheese.
3 tbsp olive oil
2 eggs, lightly beaten
1 large onion, chopped
1 clove garlic, minced
250g silverbeet, rinsed and chopped
250g spinach, rinsed and chopped
120g ricotta cheese
1 bunch of spring onions, chopped
120g crumbled feta cheese
25g pinenuts, lightly toasted (optional)
8 sheets Filo pastry
¼ cup extra olive oil
Salt & pepper to taste
Sesame seeds to garnish
Preheat oven to 180°C. Lightly oil a 20x30cm 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 silverbeet first and cook until wilted then 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 salt and pepper. 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, 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 for 40 minutes or until golden brown.