1 Packet Filo Pastry
Bertolli Classic Olive Oil, to brush
1 Red Onion, small & finely chopped
2 Garlic cloves, crushed
4 Spring Onions, finely chopped
280g Baby Spinach Leaves
2 Tbsp Dill, finely chopped plus extra to serve
100g Persian Fetta
½ Tsp Ground Nutmeg
2 Tbsp Pine Nuts, toasted, to serve
Roll out filo sheets and arrange so they are all stacked on top of one another. Using a dinner plate as a guide, use a sharp knife to cut a large circle from the filo layers.
Brush a large baking tray with Bertolli Classic Olive Oil. Place one layer of filo on top, brush again with Bertolli Classic Olive Oil. Repeat with remaining layers of filo until the packet is finished.
Heat 1 tbsp Bertolli Classic Olive Oil in a large frypan over medium heat.
Add onion, garlic and spring onions and fry 3-5 minutes until softened but not coloured.
Add spinach and dill, reduce heat to low and cook until spinach has wilted. Remove from heat and allow to cool to room temperature.
Preheat oven to 200ºC (180ºC fan).
When the spinach mixture has cooled, stir through fetta, ricotta and nutmeg.
Season with salt and pepper then spread over the filo circle, leaving a 2cm border around the edges.
Bake for 30-35 minutes until the pastry is golden and flakey.
Sprinkle with toasted pine nuts to serve.