This is a great way to use up leftover herbs and green veges. The pie will last for up to three days; refresh in the oven to crisp up pastry.
Serves: 4–6
INGREDIENTS
Filling
900 grams spinach, roughly chopped
20 grams butter
1 onion, diced
4 celery stalks, leaves included, roughly chopped
3 cloves garlic, crushed
1 tablespoon thyme leaves
½ cup parsley leaves, roughly chopped
¼ cup mint leaves, roughly chopped
1 tablespoon roughly chopped dill
finely grated zest 1 lemon
3 large eggs, size 7
250 grams ricotta cheese
100 grams goat’s cheese
sea salt and cracked pepper
To assemble
375 grams filo pastry
4 tablespoons olive oil
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
METHOD
Grease a 20cm springform cake tin and fully line with baking paper.
Preheat the oven to 180°C.
Filling: Bring a large saucepan of water to the boil. Add the chopped spinach and cook for 3 minutes. Drain, run under cold water to cool, then drain again. Using your hands, squeeze out all the excess water.
In a large heavy-based saucepan, melt butter. Add the onion, celery and garlic and fry over a low heat until softened. Remove from heat and add cooked spinach, herbs, lemon zest, eggs and cheeses. Season with salt and pepper.
Pastry: Place a sheet of filo pastry on a flat surface. Pour the olive oil into a small bowl. Using a pastry brush, lightly coat the filo with oil. Lay the sheet of filo into the tin, allowing the edges to hang over the sides. Brush a second sheet of filo with oil and lay into the tin, rotating the sheet slightly to cover more surface area of the tin. Repeat with three more sheets of filo. Once completely covered, tip in filling and evenly spread. Fold over hanging filo sheets and brush lightly with olive oil.
Take another two sheets of filo pastry, brush each with oil and scrunch on top of pie. Sprinkle over sesame seeds, then bake for 40-45 minutes until crisp and golden. If it starts to brown too much on top, loosely cover with foil and continue to bake.
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