Spanakopita

Ingredients

• 1kg spinach
• 300g feta, crumbled
• 200g ricotta
• 1 bunch dill, chopped
• 4 spring onions, sliced
• 3 eggs, beaten
• 270g filo pastry
• 150ml olive oil, for brushing
• Grating of nutmeg
• Salt and black pepper

Before you cook

• Wilt the spinach in a dry pan, then cool it and squeeze out every drop of water — wet filling makes soggy pastry.
• Chop the squeezed spinach roughly.
• Heat the oven to 180C.

Steps

1. Mix the spinach, feta, ricotta, dill, spring onions and eggs, and season with nutmeg and pepper.
2. Go easy on salt, since feta is already very salty.
3. Brush a baking dish with olive oil.
4. Lay half the filo sheets in, brushing each one with oil, letting the edges hang over the sides.
5. Spread the filling evenly over the pastry base.
6. Fold the overhanging edges back over the filling.
7. Layer the remaining filo on top, oiling each sheet, and tuck the edges down inside the dish.
8. Score the top layers into portions before baking, which stops the pastry shattering when you cut it later.
9. Bake for 45 minutes until deep golden and crisp.
10. Rest for 15 minutes before cutting through the scored lines.