Baby Spinach Pastry Filling
- 1/4 cup (60ml) olive oil
- 1 onion, finely chopped
- 1 bunch spring onions, finely chopped
- 2 garlic cloves, crushed
- 1.2kg baby spinach
- 250g feta cheese
- 150g full-fat ricotta cheese
- 3 tablespoons grated parmesan
- 4 eggs, lightly beaten
- 1/2 teaspoon grated nutmeg
Add a dash of oil to frypan and heat the onion, spring onion and garlic. Cook until softened. Add baby spinach and continue to cook on a low heat until spinach has just wilted. Set aside to cool.
Once cool, drain any residual liquid and add all cheeses, egg, nutmeg, salt and pepper.
Use this as the filling and wrap with filo pastry baking at around 180 degrees for 45mins until golden. If you coat the filo with a little melted butter it will brown up beautifully