Spinach, onions, cheeses and herbs all inside crispy filo pastry.
Preheat oven to 180 degrees C. Lightly oil a 22cm square baking dish.
Heat 3 tablespoons olive oil in a large frypan over medium heat. Saute onion, spring onions and garlic until soft and lightly browned. Stir in spinach and parsley then continue to saute until spinach is limp; about 2 minutes. Remove from heat and set aside to cool in a colander, to drain any excess liquid.
In a medium bowl, mix together eggs, ricotta and feta. Stir in spinach mixture. Lay 1 sheet of filo in the baking dish and brush lightly with olive oil. Lay another sheet of filo on top, brush with olive oil and repeat process with two more sheets. The sheets will overlap the dish. Spread spinach and cheese mixture into the dish and fold the overhanging filo over the filling. Brush with oil, then layer the remaining 4 sheets, brushing each with oil. Tuck overhanging filo into the baking dish to seal the filling.
Bake in preheated oven for 30 to 40 minutes until golden brown. Cut into squares and serve while hot.
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