- 1/4 cup (60ml) olive oil
- 1 onion, finely chopped
- 1 bunch shallots (spring onions), finely chopped
- 2 garlic cloves, crushed
- 1.2kg baby spinach or silverbeet
- 2 tbsp chopped dill
- 250g feta cheese, crumbled
- 150g full-fat ricotta cheese
- 3 tbsp grated kefalotyri cheese or parmesan cheese
- 4 eggs, lightly beaten
- 1/2 tsp grated nutmeg
- 12 sheets filo pastry
- 120g salted butter, melted
Heat oil in a frypan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add spinach and half the dill. (If using silverbeet, remove leaves, and chop before adding; discard stalks). Cook, stirring, over low heat for 1-2 minutes or until spinach has wilted. Drain in a colander and cool, then combine with cheeses, egg, nutmeg, salt and pepper.
Preheat oven to 180°C. Brush a 2 1/2-litre baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese mixture over top. Cover with remaining filo, brushing each sheet with butter. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter and score in diamond patterns.
Bake for 45 minutes or until golden. Rest for 10 minutes. Warm remaining butter, add remaining dill and, when serving, pour over sliced spanakopita.