Antoniou Filo pastry ( 375gr refrigerated pastry from good supermarkets)
750 gr frozen spinach, defrosted and squeezed of excess moisture
2 bunches each of flat leaf parsley and dill finely shredded
2 med brown onions shredded and caramelised
2 cloves of garlic, minced and caramelised
750 grams full fat Ricotta cheese
2 eggs beaten
200 grams feta cheese crumbled
4 tbspn of melted butter
1 tspn olive oil
Pre-heat oven to 185 degC
Grease a 20 x 25cm baking dish with olive oil.
Line with 2 sheets of pastry and brush with melted butter, repeat 3 more times
In a bowl mix spinach, parsley, dill, onions, garlic, ricotta cheese, feta cheese and eggs.
Pour into filo lined baking dish and fold over excess pastry. Brush pastry with butter and cover with 2 layers of pastry. Brush with butter, and repeat 2 more times.
Place into oven and cook for 30 minutes. If getting too brown, cover with foil.
Serve with a green salad. Serves 6 as a main.