• 8 sheets filo pastry
• 75g butter, melted
• 700g English spinach (about 2 bunches)
• ¼ cup olive oil
• 1 bunch green spring onions, thinly sliced
• 4 cloves garlic, crushed
• ½ cup finely chopped fresh dill
• 300g firm feta, grated
• 200g ricotta cheese
• 2 eggs, lightly beaten
Grease a 22cm round springform pan (base measures 20cm).
To make filling, trim and discard stems from spinach. Chop leaves. Heat oil in a large frying pan over a medium heat. Add onions and garlic. Cook, stirring occasionally, until soft. Add spinach and dill. Cook, stirring occasionally, for 5 minutes, or until wilted. Drain and cool. Squeeze to remove excess liquid. Transfer to a bowl. Stir in remaining ingredients.
Layer four pastry sheets together, brushing with butter in between each layer. Line prepared pan with pastry, allowing excess to overhang edge. Repeat with remaining pastry, placing pastry in pan in the opposite direction.
Spoon filling into pastry case. Smooth over top. Fold over overhanging pastry to cover filling. Brush with remaining butter. Place on an oven tray.
Cook in a moderate oven (180°C) for about 1 hour, or until pastry is browned and filling is set. Stand for 10 minutes. Remove from pan.
Serve warm pie cut into wedges.