Smells really good as it bakes.
Perfect of brunch or a light lunch.
Serve with salad, roasted beets, fish.
1 bag (227g ) fresh spinach, rinsed
¾ cup sliced green onion (about 3-4 onions)
1 cup ricotta
½ cup crumbled feta
¼ cup chopped fresh dill
1 teaspoon ground nutmeg
¼ teaspoon salt
6 sheets phyllo pastry
3 tablespoons olive oil
Preheat oven to 400°F.
Heat a large pot over medium-high heat. Add slightly wet spinach; cook and stir until spinach is wilted, about 1-2 minutes. Transfer spinach to a colander and rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.
Stir together spinach, green onion, ricotta, feta, egg, nutmeg, dill and salt in a bowl, set aside.
Brush a 10-inch oven-proof nonstick frying pan with olive oil.
Working quickly, place 1 sheet of filo on the counter, brush with olive oil. Layer another sheet of filo over the first, turning it slightly. Repeat with remaining 4 sheets of filo turning each slightly.
Gently transfer filo to oiled frying pan, allowing the filo to hang over the edge.
Spread spinach mixture in centre of filo, bring filo over spinach mixture, brush with oil and bake until the pie is golden and crispy, about 25 minutes.
The best way to thaw phyllo is in the fridge overnight.
After you use phyllo, you can rewrap the rest and re-freeze for another use.
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