SPINACH, LEEK AND RICOTTA PIE
A take on the classic Greek Spanokopita filo parcel, this is an easy to make filo pie filled with feta, ricotta, spinach, leek, onion and spiced with a touch of nutmeg.
Preheat oven to 180C.
In a large fry pan heat a little cooking oil and cook the onions and leeks until soft. Add the spinach and cook until soft.
Take off the heat, tip into a bowl and set aside until needed. Add the feta, ricotta and nutmeg and mix through well.
Grease a deep baking dish well. Lay the filo pastry out flat and using a brush, brush over one sheet with melted butter.
Lay the filo into the base of the dish 2 sheets at a time to cover the base and sides well, brushing each second sheet with butter as you go. In total you will have lined the base and sides of the dish with about 10 sheets of filo.
Place the feta and spinach mix in the filo and spread out evenly.
Cover with the toasted sesame seeds and place in the oven to bake for 20 minutes.
Remove from the oven and allow to sit for at least 10 minutes before cutting to allow the cheese to set. This can be served hot or cold.
1 Brown Onion peeled and sliced
1 Leek washed well and sliced
2 cloves of garlic peeled and crushed
2 bags spinach leaves washed well and stalks removed
1 pack Cow's milk feta
1 pack Over the Moon ricotta
1/2 teaspoon ground nutmeg
Salt and Pepper to taste
1 pack filo pastry
100 grams melted butter
1 packet Toasted Sesame seeds