MAKES 1 LARGE PIE
500g filo pastry
½ cup extra virgin olive oil
FOR THE FILLING
¼ cup olive oil
6 spring onions, chopped
1 large onion, chopped
2 cloves garlic, minced
½ cup ricotta cheese
1 cup feta cheese, crumbled
2 eggs, beaten
¾ cup fresh parsley, chopped
Salt and pepper, to taste
1 Heat 4 tablespoons of olive oil in a large saucepan and sauté the garlic and both the onions until lightly browned, about 2 to 3 minutes.
2 Add the spinach and parsley and sauté until the leaves have wilted and the liquid has cooked off, about 8 to 10 minutes. Allow to cool enough until you can handle it, then chop finely and place into a large bowl.
3 Preheat the oven to 190C. Lightly grease a 30cm diameter, metal baking pan.
4 In a medium bowl, mix together the eggs, ricotta, and feta. Add the mixture to the chopped spinach and stir to combine. Check for seasoning and adjust to taste.
5 Open up the filo pastry, working with one sheet at a time and covering the rest with a damp cloth to prevent them from drying out.
6 Layer the filo in the pan, allowing the excess to drape over the edges, brushing each sheet generously with olive oil. Repeat, until all but two sheets of half the pastry has been used to make a bottom layer for the pie.
7 Place the remaining two sheets of filo on top but don’t brush with oil.
8 Add the spinach mixture to the pan, spreading to cover the dough evenly.
9 Bring the draped edges of pastry over the filling.
10 Add two sheets of filo, without being brushed with oil on top, then repeat layering with the remaining filo pastry to make the top layer of the pie, oiling each sheet generously.
11 Use a sharp knife to score the upper layers of pastry into the serving size pieces you wish to serve, being careful not to cut right through to the bottom.
12 Bake the pie in the middle of the oven for approximately 40 to 45 minutes until it is golden brown.
13 Cool until warm. Cut and serve.