“A Delicious Italian Easter Pie’

Ingredients:
Filo pastry sheets (10-12 sheets)
Olive oil or melted butter, to brush filo pastry
500g spinach, fresh or frozen
250g ricotta cheese 
200g feta cheese, crumbled
3 eggs, beaten
4 spring onions, finely chopped
Handful of dill, chopped
Nutmeg, a pinch
Salt and pepper, to taste
METHOD:
Preheat your oven to 180°C.
In a large bowl, mix the spinach, make sure it's well-drained if using frozen, ricotta, feta, beaten eggs, spring onions, dill, nutmeg, salt, and pepper.
Brush a baking dish with olive oil or melted butter. Lay a sheet of filo pastry in the dish, letting the edges hang over the sides. Brush the filo with more olive oil or butter. Repeat with half of the filo sheets.
Spread the spinach and cheese mixture evenly over the filo layers.
Continue layering the remaining filo sheets on top of the filling, brushing each sheet with olive oil or butter. Fold the overhanging edges over the top to seal the pie.
Bake in the preheated oven for about 45-50 mins, or until the filo is golden and crispy.
Let the pie cool slightly before cutting into it.

Serve with fresh salad and crusty bread. Happy Easter.