Ricotta, Feta & Spinach Pie
10 sheets filo pastry
2 tbsp olive oil
RICOTTA, FETA & SPINACH FILLING
1 bunch spinach, stalks removed, leaves shredded
1 tbsp olive oil
1 onion, finely chopped
200g Origin Earth Ricotta
200g drained Origin Earth Feta in Brine, mashed
2 tbsp grated Origin Earth Pecorino
pinch ground nutmeg
freshly ground black pepper
1 To make filling, boil steam or microwave spinach until just tender. Drain and cool completely, then squeeze to remove excess liquid. Place spinach in a bowl.
2 Heat oil in a frying pan over a medium heat, add onion and cook, stirring for 4-5 minutes or until golden. Add to spinach and mix to combine. Add ricotta, feta and Pecorino cheeses to spinach mixture. Place eggs, nutmeg and black pepper to taste in a bowl and whisk to combine. Mix egg mixture into spinach mixture.
3 Preheat oven to 200°C.
4 Layer 5 sheets of pastry together, brushing between each sheet with a little olive oil. Repeat with remaining sheets, Line a deep-sided, lightly greased ovenproof dish with a pastry layer. Trim edges with scissors leaving about 2.5cm hanging over edge of dish. Spoon in filling and top with remaining pastry layer. Carefully fold edges of pastry together and brush top with oil.
5 Bake for 40-45 minutes or until pastry is golden and crisp.