I have made several versions of it. This is one of my favourite from Allrecipes.com.
It makes a great lunch, a light dinner or even a delicious buffet food.
Another version is to wrap the filling into filo pasty triangles to make individual pies (which is a great option if serving as a buffet).
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 1kg spinach, rinsed and chopped
- 15g chopped fresh parsley
- 2 eggs, lightly beaten
- 125g ricotta cheese
- 150g crumbled feta cheese
- 8-10 sheets filo pastry
- 60ml olive oil
- Preheat oven to 175 degrees C. Lightly oil a 23 x 23cm square baking pan (can also be done in a round pie dish).
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares (or slices if using a round pie dish) and serve while hot.