A flavour-packed healthy dish.


  • 8 sheets of filo pastry (1/2 packet)
  • 60 g pinenuts
  • 1 onion (finely diced)
  • 2 cloves of garlic (minced)
  • 1 tsp fresh thyme leaves
  • 1/2 teaspoon fresh rosemary sprigs
  • 2 tsp fresh oregano leaves
  • extra virgin olive oil
  • 500 g spinach leaves (stems removed and washed well)
  • natural sea salt
  • 2 free range whole eggs
  • 2 free range egg yolks
  • 115 g ricotta cheese
  • 225 g feta cheese
  • 100 ml milk
  • coarsely ground black pepper


  • Set the oven to 190°C (375°F/Gas 5).
  • Remove the filo from the freezer and allow to defrost. Then place the pinenuts on a baking tray and toast in the oven for 10 minutes. Set aside.
  • Saute the onion and garlic in a little olive oil until soft.
  • Shake any excess water from the spinach leaves and shred finely.
  • Add to the onion and garlic along with the chopped herbs and cook until the spinach is wilted and season with a little salt.
  • Remove and place in a bowl, leaving behind any excess liquid. Allow to cool and combime with the ricotta and eggs and milk.
  • Brush a 10in x 8in x 2in ovenproof dish with olive oil. Spread out the filo pastry and halve. Cover with a damp cloth.
  • Lay a sheet of filo into the tray folding in the edges to make fit evenly. Lightly brush with olive oil. Continue with 7 more sheets of filo, lightly oiling each sheet. Sprinkle half the toasted pineuts throughout the layers.
  • Pour the spinach mixture over the pastry sheets, crumble the feta cheese evenly over the mix and season with a little pepper. Continue layering the filo sheets on top , lightly brushing each sheet with olive oil, and scatter the remaining pineuts loosely throughout.
  • Finish off by brushing the top with olive oil and place on the bottom shelf of a pre heated oven.
  • Bake for 40/45 minutes until set and brown.
  • *If you are not baking right away, place in the fridge until needed and bake as above.

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