Just be good to green

Cheese & Spinach Pie

2 big bunches English spinach, leaves picked, washed, dried

• 125ml (1/2 cup) water
• 1 large brown onion, halved, finely chopped
• 200g ricotta
• 100g smooth fetta, crumbled
• 3 eggs
• 2 egg whites
• 1/2 tsp ground nutmeg
• Salt & freshly ground black pepper
• 6 sheets filo pastry (Antoniou brand)
• spray olive oil
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• Preheat oven to 190°C. Place the spinach and 2 tbs of the water in a large saucepan. Cover with a tight-fitting lid and place over medium heat. Cook, stirring occasionally, for 5-7 minutes or until spinach wilts. Drain and set aside for 20 minutes to cool. Use your hands to squeeze out as much excess liquid as possible. Coarsely chop spinach and place in a large bowl.  Meanwhile, place the remaining water and onion in a saucepan and bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until onion softens. Remove from heat. Drain.  Add the onion, ricotta and feta to the spinach and stir to combine. Whisk together eggs and egg whites in a jug. Add to the spinach mixture along with the parsley and nutmeg. Stir until well combined. Season with salt and pepper.  Place filo flat on a clean bench and leave for enough time so the chill factor exits and the sheets don't break.  Spray with oil a square baking tray and line with 6 filo sheets.  Pour mixture into the lined tray then pop a lid on the pie.  Spray entire pie top with oil and place in the oven for 30mins and serve up immediately.
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• Blow a kiss for good measure when you pop it in the oven.  Derishhhhus.....especially sat in your summer garden with salad and crisp glass of white.  

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