Spinach and herb cheese pie

Serves 4-6

Filling:

• 6 cups spinach, roughly chopped

• 2 Tbsp. butter

• 1 onion or leek, diced

• 3 cloves garlic, diced

• 1 Tbsp. thyme leaves

• 1/2 cup parsley leaves, roughly chopped

• 1/4 cup mint leaves, roughly chopped

• Zest of 1 lemon

• 3 large eggs

• 1 cup of ricotta cheese

• 1/2 cup of feta

• A sprinkle of sesame seeds

To assemble: 

• 1 package of filo pastry, defrosted

• 4 Tbsp. extra virgin olive oil

Preheat oven to 350 degrees.

Melt butter in a large, heavy-bottomed saucepan. Saute onion, leek, and garlic until soft and translucent, about 8 minutes.

Turn off heat, add spinach, and cover until spinach is thoroughly wilted, about 3 minutes.

Remove the saucepan from heat entirely. Stir in herbs, lemon zest, eggs, and cheese. Season with salt.

Place a sheet of filo dough in a 9 x 3 inch oven-proof springform pan or baking dish. Lightly brush with olive oil. Repeat with two more sheets. Evenly spread the filling over the filo dough. Take another two sheets of filo dough and place on top of the filling. Brush lightly with olive oil and sprinkle with salt and sesame seeds.

Bake for 40-45 minutes until pie is crisp and golden.

---