Melted butter, for greasing
12 sheets filo pastry
100g butter, melted
2 tblsps olive oil
1 onion, finely chopped
1 clove garlic, crushed
500g packet frozen spinach, thawed
250g Greek feta, crumbled 250g fresh ricotta
4 eggs, lightly beaten
2 tblsps chopped fresh dill
Salt and pepper, to taste
Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Heat a large, non-stick frying pan over high heat. Add silverbeet. Cook, stirring, for about 5 minutes or until wilted and liquid has evaporated. Place in a sieve. Press to remove as much liquid as possible. Transfer to a large bowl.
Heat oil in same frying pan. Add onion and garlic. Cook, stirring occasionally, until soft. Add to silverbeet. Cool slightly. Add ricotta, feta, parmesan, eggs and nutmeg. Season with salt and pepper. Mix well.
Place one sheet of filo pastry on a clean bench. Brush with a little butter. Repeat layering with butter and another 5 sheets of pastry. Cover remaining pastry with a clean damp tea towel. Lift pastry into prepared pan to line base and sides. Trim pastry to 1cm above pan edges. Spoon silverbeet mixture evenly into pan.
Repeat layering with remaining pastry and butter. Place over filling. Trim edges to fit inside of pan. Fold over extended pastry edge to form a border. Using a small sharp knife, mark a diagonal pattern on top. Brush with butter.
Cook in a moderate oven (180C) for about 50 to 55 minutes, or until pastry is golden. Stand for 5 minutes before serving.
This recipe originally appeared on New Idea Food