Tuesday, 7 May 2013


It’s hard to imagine a more delicious combination than garlicy spinach delicately complimented by tangy feta and creamy ricotta.  This Greek staple is crammed with iron and calcium to keep your body fighting fit all year round.  It can be served as the plat principal alongside a crisp green salad, drizzled with lemon or wrapped up into small parcels and served as finger food during a warm summer’s barbeque

Serves 6

Cooking Time:  about 45 min, plus 5 min cooling

-         1 tbsp olive oil
-         1 medium onion, finely sliced
-         4 spring onions, roughly chopped
-         2 garlic cloves, crushed  
-         400g baby spinach
-         350g feta, crumbled
-         250g ricotta
-         2 medium eggs, lightly beaten
-         2 tbsp freshly chopped flat-leafed parsley
-         ½ tsp freshly grated nutmeg
-         Freshly ground black pepper
-         100g butter, melted
-         6 sheets filo pastry


1. Preheat the oven to 200ºC (180ºC fan), gas mark 6.  Heat the oil in a pan and gently fry the onion and garlic until softened.  Add the spinach, cover on a low heat and leave to wilt for approximately 5 min.  Set the spinach mixture aside to cool. 
2. Meanwhile, in a large bowl, combine the feta, ricotta, eggs, parsley, nutmeg, and pepper.  Add the cooked meat if you are using it.  Stir into the cooled, drained spinach. 
3. Brush the base of an 8 x 11inch pan with butter and lay down 3 or 4 sheets of filo pastry so they come half way up the sides of the dish, brushing melted butter between each layer to prevent them from separating whilst cooking. 
4. Evenly spread the filling over the filo base and top with the remaining layers of pastry.  Tuck in any excess pastry, brushing each individual sheet with the melted butter. 
5. Bake for 30–35 min until golden brown.  Leave to cool for 5 min.  Serve warm with a crisp green salad dressed with a drizzle of olive oil and a squeeze of lemon.

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