Ingredients

Filling

• 2 tbsp olive oil
• 1 onion, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 750g spinach
• 4 spring onions, trimmed and finely chopped
• 3 tbsp flat leaf parsley, finely chopped
• 125g feta, crumbled
• 125g ricotta
• zest of 1 lemon
• generous pinch nutmeg
• 1/2 tsp paprika
• 1 egg, beaten
• maldon salt and freshly ground black pepper

To Assembel

• 15 sheets of filo pastry
• 125g butter, melted
• 25g parmesan, grated
• pinch paprika

Method

Filling

1. Heat the olive oil in a frying pan over a moderate heat add the onion and cook until transparent, add the garlic and cook for 30 seconds. Remove from the heat and leave to cool.
2. Rinse the spinach in water. Place in a large saucepan with just the water from rinsing on them. Place over a moderate heat and cook for 2-3 minutes stirring regularly until cooked. Drain and leave to cool. When cooled squeeze out the excess water and finely chop.
3. Place all the filling ingredients in a large bowl and mix until well distributed and combined.

To Assemble

1. Preheat an oven to 200C.
2. Butter 20-30cm or similar size baking dish. Place a sheet of filo pastry on the base of the container and brush with melted butter, do this with four more sheets. Evenly spread half the filling over the pastry. Repeat this with the 5 more sheets and remaining filling. Finish with final sheets of filo buttering each one (fold over any sheets overlapping the sides), Scrunching up last layer of filo brush with butter, scatter over the parmesan and sprinkle over paprika.
3. Place in the preheated oven on the middle shelf. Leave to cook for 30-40 minutes until the pastry is golden and heated through (a knife should come out hot when put through the centre). Remove from the oven and serve. A nice accompaniment is a light tomato salad and/or steamed new potatoes.