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.