Name: Spanakopita
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large onion, finely sliced; 2 clove garlic, chopped; 2 bunches english spinach; 4 green onions, finely sliced; 1/4 cup parsley, chopped; 200 gram fresh ricotta; 100 gram feta, crumbled; 1 egg, lightly beaten; ground nutmeg; 4 sheets filo; beetroot salad, to serve; chopped herbs; extra virgin olive oil and lemon juice, to serve

Ingredients

1 tablespoon olive oil

1 large onion, finely sliced

2 clove garlic, chopped

2 bunches english spinach

4 green onions, finely sliced

1/4 cup parsley, chopped

200 gram fresh ricotta

100 gram feta, crumbled

1 egg, lightly beaten

ground nutmeg

4 sheets filo

beetroot salad, to serve

chopped herbs

extra virgin olive oil and lemon juice, to serve

Method

1.Heat olive oil in large saucepan on medium. Sauté onion and garlic 2-3 minutes, until onion is tender. Add English spinach, green onions and parsley. Cook, stirring, 1 minute until wilted. Cool.

2.Combine fresh ricotta, feta, egg and nutmeg in bowl. Stir in spinach mixture.

3.Layer 4 sheets filo, spraying each lightly with oil. Cut stack into quarters. Repeat with another 4 sheets filo. Line 4 x 15cm round, shallow baking dishes with half pastry stacks.

4.Spoon spinach mixture over, top with remaining stacks, spray lightly with oil and bake in moderate, 180°C, oven 25-30 minutes until golden.

5.Top with extra parsley. Serve with salad of beetroot quarters and chopped herbs, drizzled with extra virgin olive oil and lemon juice.

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Ingredients

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