Spanakopita

Flaky, golden filo pie filled with spinach, feta and dill. Eat warm or at room temperature.

Ingredients

• 450 g spinach, wilted and squeezed dry
• 1 onion, finely chopped
• 4 spring onions, sliced
• 200 g feta, crumbled
• 100 g ricotta
• 2 eggs, beaten
• 1 handful fresh dill, chopped
• ¼ tsp ground nutmeg
• 270 g filo pastry sheets
• 60 ml olive oil, for brushing

Method

1. Heat the oven to 190°C (170°C fan). Soften the onion in a little oil for 5 minutes and cool.
2. Mix the spinach, onion, spring onions, feta, ricotta, eggs, dill and nutmeg with black pepper.
3. Brush a baking dish with oil. Layer half the filo sheets in it, brushing each with oil. Spread over the filling.
4. Top with the remaining filo, brushing each sheet with oil, and score the top into squares.
5. Bake for 40 to 45 minutes until deep golden. Rest for 10 minutes before cutting.