The ricotta cheese gives this a nice creamy texture. This is a great dish to get spinach in to your diet in a way that doesn’t feel frugal.
Heat the oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring. Tip into a sieve and press to remove as much excess liquid as possible. Cool. Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C. Rub a little oil in a 20cm cake tin. Line with the filo sheets, leaving excess pastry overhanging and rubbing each sheet with a little oil. Spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie. Brush generously with oil. Bake for 25-30 minutes until golden brown and crisp. Serve warm or cold.
Michael Kelly is an author, broadcaster and founder of GIY.
(Picture credit — Olive Magazine)
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