Ingredients:
- 2-3cups (once cooked) spinach - wilted, chopped with all excess moisture squeezed out
- 1/3 cup spring onion, sliced
- 250-300gm feta cheese finely chopped
- 500-750gm ricotta cheese
- 1/2 cup grated tasty cheese
- 6-8 eggs
- pinch of nutmeg
- pinch of cracked pepper
Putting it all together:
Quoted directly from Chrisanthi's own words
I always taste the mix before adding raw eggs to see if any salt is required - sometimes it isn't if feta is quite salty.
With regard to filo pastry, do not EVER buy the Borg's brand... it's totally shit, the sheets stick together & tear... Pampas or Antonio brands are better.
There's usually about 16-18 sheets per pack, so I just divide it in half & use half for bottom layer below filling & half for pastry top. My preference is to use only butter between each layer but you can use combo of butter/oil or just oil if you're more health conscious.
Remember to score the pastry lid into the portion sizes you want before baking, or it'll end up a complete shit-mess if you try to cut it afterwards.
Should take about 35-40min to bake in 165C oven