U3A Recipe Exchange

Ingredients

·        1 packet filo pastry

·        500 g frozen spinach, defrosted and drained

·        1 small onion, finely chopped

·        5 eggs

·        150 g feta cheese

·        200 g ricotta cheese

·        ½ cup Greek yoghurt

·        ½ lemon juiced

·        ¼ cup olive oi

·        2 tbsp oregano/mixed herbs

·        Salt and pepper

·        ½ tsp ground nutmeg

Instructions

01.       Preheat oven to 180ºC. Lightly grease a 23cm square ovenproof baking dish.

02.       In a large bowl, combine spinach, oregano, ricotta, onion, eggs, feta, ricotta, lemon juice and nutmeg. Season to taste with salt and pepper.

03.      Set aside 4 sheets of filo for the top of the pie. Layer 4 sheets of filo lengthways into dish, brushing with olive oil after every second sheet. Place 4 more sheets of filo in the opposite direction, brush with oil as before; pastry will overhang dish. Fill with spinach mixture.

Fold filo over mixture to cover and brush with oil. Cover with 4 filo sheet oiling between each.  Trim and tuck filo. Bake 35-40 minutes, until pastry is golden brown and crisp. Cut into squares and serve with Greek salad. Serves 6.