SPINACH FILO PIE

Olive oil

2 large onions, chopped

2 cloves garlic, chopped

500g washed spinach, stems removed

250g ricotta cheese, crumbled

200g feta cheese, crumbled

1/4 cup grated fresh parmesan cheese

1/4 cup fresh breadcrumbs

4 large eggs, lightly beaten

Salt and freshly ground black pepper

200g packet filo pastry sheets

1. Heat oven to 190?C. Grease a 22cm springform cake tin. Heat 2 tablespoons oil in a large frying pan. Add onion and cook for 5 minutes over a medium heat until softened. Add garlic and cook for 1 minute more.

2. Coarsely shred spinach, then add to pan and stir-fry until the spinach wilts. Transfer mixture to a large bowl. Add ricotta, feta and parmesan cheeses and fresh breadcrumbs. Stir in beaten eggs to combine and season well with salt and pepper.

3. Spoon mixture into prepared tin, press well and smooth the surface. Cut roll of filo pastry into 2cm-thick sections, then place sliced filo into a bowl and toss to separate. Drizzle with ? cup olive oil and toss well to coat.

4. Cover the spinach filling completely with sliced filo. Bake for 45 to 50 minutes until filling is set and pastry is golden brown. Cover surface with foil towards end of cooking time to prevent over-browning, if necessary. Cool a little before removing from tin and slicing to serve.