Spanakopita

Method

Heat 2 tablespoons of olive oil in a large pan and sauté the finely chopped onion and garlic until softened. Add the spinach and cook until wilted and any excess moisture has evaporated, then set aside to cool. In a large bowl, crumble the feta, mix with ricotta, eggs, dill, salt, pepper, and nutmeg, then fold in the cooled spinach mixture. Preheat the oven to 190°C and brush a rectangular baking tin with olive oil. Layer 5 filo sheets in the tin, brushing each generously with olive oil, then spread the spinach-cheese filling evenly over them. Top with the remaining 5 filo sheets, brushing each with oil, then score the top into portions and drizzle with any remaining oil. Bake for 35-40 minutes until golden brown and crisp, then allow to cool for 5 minutes before serving.