Another greek goodie - for anytime of the day!
3 bunches (about 450gm) fresh english spinach
1 tbsp olive oil
1 bunch spring onions, sliced
3 garlic cloves, crushed
4 eggs, lightly beaten
250gm feta, crumbled
250gm firm ricotta
1/4 cup fresh dill
1 packet filo pastry (20 sheets)
80gm butter, melted
Place spinach, with a dash of water in a pan on stove over medium heat, and cover, for 5 minutes or until spinach is wilted. Remove spinach and drain, squeezing out the excess liquid. Chop the spinach roughly.
Gently fry garlic and onions in oil until softened. In a bowl, combine onion mixture, spinach, feta and ricotta, eggs, and dill.
Grease a rectangular oven dish, about 30cm in length. Separate a sheet of filo pastry, and place in dish. Brush lightly with melted butter, before adding another layer of filo and repeating for half the packet of filo (or 10 sheets). Top with spinach mixture and then layer the remaining filo in layers, brushing with butter between each layer. When complete, gently score the top with diagonal lines, to mark pieces. Bake in moderate oven about 30 minutes or until golden brown. Serve with lemon wedges if desired.
Note: I use the low fat feta and ricotta.
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