When working with filo, keep it covered with plastic wrap and a damp tea towel, as it can dry out and tear. Dill can be replaced with parsley, if preferred.
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
Invert base of a 24cm springform pan (base measuring 22cm). Grease base and side with melted butter.
2 To make filling, heat oil in a medium, non-stick frying pan over a medium heat. Add the onion and garlic. Cook, stirring occasionally, until soft. Transfer to a large bowl. Cool slightly.
3 Squeeze out excess moisture from spinach. Add spinach to onion mixture with remaining ingredients. Mix well.
4 Layer five sheets of pastry together, lightly brushing in between each layer with butter. Lift pastry into prepared pan to line base and two opposite sides, allowing excess to overhang.
5 Repeat layering with another ve pastry sheets and butter, placing pastry into pan at the opposite angle. Spoon in filling. Smooth over top.
6 Layer remaining two sheets pastry together, brushing in between with butter. Fold in half. Place on top of the filling. Fold over the overhanging lo from around the edge. Brush with remaining butter. Place pan on an oven tray.
7 Cook in a moderate oven (180C) for about 50 to 55 minutes or until golden and crisp. Remove from oven. Stand in pan for 15 minutes. Remove side. Transfer to a board.
8 Serve pie cut in wedges.