This easy and delicious vego dish is form the fantastic The Dinner Ladies cookbook. Well, it’s a modification of their recipe – the first time I made it I forgot to buy the ricotta that’s supposed to be in it, so used double the feta instead. It tasted great, so now I keep making it this way. You can of course use whatever cheeses you like (or have in the fridge) and you can also play around wit the herbs. The original has dill in it but my family isn’t a fan of it so I leave it out and put in extra mint and parsley.
500 grams frozen spinach, thawed and water squeezed out
1 onion, diced
1 teaspoon salt
2 cloves garlic, crushed
1 large handful mint, leaves only
1 large handful parsley, leaves only
pinch of nutmeg
300 grams feta, crumbled
150 grams filo pastry
olive oil for spraying
- Heat the oven to 200 degrees c, and grease a pie tin or dish. Heat a frypan and add the onion, salt and garlic, along with a little olive oil. Cook gently until the onion is cooked. Remove from heat.
- Add all remaining ingredients (except the filo and cooking oil) to a large bowl, mix well and add the onion mixture. Stir well.
- Place a few sheets of filo in your dish or tin. You can spray between each layer with olive oil spray or brush with melted butte, or just leave plain. Wen you have a few layers pour the filling in, and top with more sheets of filo. Spray the top with cooking oil or brush with melted butter.
- Cook for about 40 minutes, remove form the oven and serve with a nice salad.