Smells really good as it bakes. Perfect of brunch or a light lunch. Serve with salad, roasted beets, fish.
227 Gram, rinsed (1 bag)
Sliced green onion
3⁄4 Cup (12 tbs) (about 3-4 onions)
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
Chopped fresh dill
1⁄4 Cup (4 tbs)
Phyllo pastry sheet
1. Preheat oven to 400 degree F.
2. Brush a 10-inch oven-proof nonstick frying pan with olive oil.
3. Heat a large pot over medium-high flame and add slightly wet spinach. Stir and cook for about 1-2 minutes or until spinach is wilted.
4. Into a colander, transfer the wilted spinach and rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.
5. In a bowl, mix together spinach, green onion, ricotta, feta, egg, nutmeg, dill and salt. Set aside.
6. Working quickly, place 1 sheet of phyllo on the counter, brush with olive oil. Layer another sheet over the first, turning it slightly. Repeat with remaining 4 sheets, turning each slightly.
7. Gently transfer the sheets into the oiled frying pan, allowing the sheets to hang over the edge.
8. Spread spinach mixture in centre and bring the hanging phyllo over spinach mixture.
9. Brush the top with olive oil and bake for about 20-25 minutes or until the pie is golden and crispy.
10. Serve and enjoy!
The best way to thaw phyllo is in the fridge overnight.
After you use phyllo, you can re-wrap the rest and re-freeze for another use.