Easy recipe Spanakopita Recipe

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one quarter cup (about sixtyml) olive oil about one onion, finely chopped about one bunch shallots (spring onions), finely chopped two garlic cloves, crushed about one.twokg baby spinach or silverbeet two tablespoons chopped dill two hundred and fiftyg feta (Recipes by ingridients feta) cheese, crumbled about one hundred and fiftyg full-fat ricotta cheese about three tablespoons grated kefalotyri or parmesan cheese four eggs, lightly beaten about one/two teaspoon grated nutmeg twelve sheets filo pastry (Recipes by ingridients pastry) one hundred and twentyg butter, meltedStep about one Heat oil in a frypan, then add onion, shallots and garlic. Cook for about one minute until softened, then add spinach and half the dill. (If using silverbeet, remove leaves, and chop before adding discard stalks). Cook, stirring, over low heat for about one-two minutes or until spinach has wilted. Drain in a colander and cool, then combine with cheeses, egg, nutmeg, salt and pepper. Step two Preheat oven to one hundred and eightyC. Brush a two about one/two-litre baking dish with butter. Lay one sheet (Recipes by ingridients sheet) of filo on base and sides and brush with butter. Repeat with about five more sheets. Spread cheese mixture over top. Spanakopita Recipe. Cover with remaining filo, brushing each sheet (Recipes by ingridients sheet) with butter. Trim excess pastry (Recipes by ingridients pastry) with kitchen scissors and tuck edges into sides of dish. Brush top with butter and score in diamond patterns. Step about three Bake for about fourty-five minutes or until golden. Rest for ten minutes. Warm remaining butter, add remaining dill and, when serving, pour over sliced spanakopita..