1.Fry finely chopped onion and shallots until translucent.
2.Remove stalks from spinach, triple wash and drain until completely dry.
3.Cut spinach and stalks (optional) into small pieces and place into separate pan over low heat and wait until spinach has wilted.
4.Cool spinach for a few minutes and then drain by squeezing spinach in your hands until completely dry.
5.Beat ricotta cheese, eggs, salt, pepper and oil in a separate bowl and then add onions, shallots and chopped drained spinach. Mix well until combined.
6.Layer a medium sized pie plate/dish turning each layer 45 degrees with seven sheets of fillo pastry, buttering every layer with melted butter. Make sure that you overhang the fillo pastry over the edges of the pie plate/dish.
7.Place the mixture on top of the layered pastry and place the last sheet of buttered fillo pastry over the mixture. Fold in the overhanging ends.
8.Brush the top with melted butter and bake in a preheated moderate (180C/350F) oven for about 45 minutes or until golden brown. (For large pie bake about 55 minutes).

Variation to use when eating cold
Add 2 tablespoons of sweet chilli sauce, 1 tablespoon oyster sauce, ½ tablespoon hot chilli sauce.

Audax_Artifex

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Tags: FETA CHEESE, picnic food, Spanakopita, Spinach and Cheese Pie