Smells really good as it bakes. <br />Perfect of brunch or a light lunch. <br />Serve with salad, roasted beets, fish.<br /><br />Ingredients:<br /><br />1 bag (227g ) fresh spinach, rinsed<br />¾ cup sliced green onion (about 3-4 onions)<br />1 cup ricotta<br />½ cup crumbled feta<br />¼ cup chopped fresh dill<br />1 egg<br />1 teaspoon ground nutmeg<br />¼ teaspoon salt<br />6 sheets phyllo pastry<br />3 tablespoons olive oil<br /><br />Instructions:<br />Preheat oven to 400°F.<br />Heat a large pot over medium-high heat. Add slightly wet spinach; cook and stir until spinach is wilted, about 1-2 minutes. Transfer spinach to a colander and rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.<br />Stir together spinach, green onion, ricotta, feta, egg, nutmeg, dill and salt in a bowl, set aside.<br />Brush a 10-inch oven-proof nonstick frying pan with olive oil. <br />Working quickly, place 1 sheet of filo on the counter, brush with olive oil. Layer another sheet of filo over the first, turning it slightly. Repeat with remaining 4 sheets of filo turning each slightly.<br />Gently transfer filo to oiled frying pan, allowing the filo to hang over the edge.<br />Spread spinach mixture in centre of filo, bring filo over spinach mixture, brush with oil and bake until the pie is golden and crispy, about 25 minutes.<br /><br /><br /><br />Helpful Hints:<br />The best way to thaw phyllo is in the fridge overnight.<br />After you use phyllo, you can rewrap the rest and re-freeze for another use.
