Ingredients

Serves 8

2 bunches English spinach
2 brown onions, chopped
2 garlic cloves, crushed
1 kg feta
500g ricotta
1 bunch dill, chopped
2 eggs
20 sheets fresh filo pastry (homemade if possible)
Melted butter
 

Method

Wilt the spinach and chop the brown onions and garlic (you can fry the onion and garlic a little if your wish).

Combine cheeses with your hands, add egg and stir through onions, garlic, dill and spinach.

Preheat oven to 180°C. Lightly grease a 20cm x 30cm x 5cm deep baking dish.

Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used.

Pour cheese mixture into the prepared pastry base and spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trim any overhanging pastry and tuck in the sides.

Bake in preheated oven for 45 minutes to 1 hour or until well browned and set.

 

Note:
The spinach can be prepared a day ahead. It must be as dry as possible to ensure the spanakopita does not become soggy.