- 200g pack feta cheese
- 2 x 250g tubs ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 3 x 100g bags baby spinach, chopped
- 1 bunch spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 50g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- good grating nutmeg
One of the most useful of spices for both sweet and savoury…
- 100g breadcrumbs
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 sheets filo pastry
Heat oven to 180C/ 160C fan/gas 4. Mash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.
Brush a 20 x 30cm tin with a little oil. Layer in half the filo sheets, brushing each with oil before adding the next. Scatter remaining breadcrumbs evenly over the base. Spoon in the ricotta filling and gently spread, so as not to dislodge the breadcrumbs. Cover with remaining filo, brushing with oil as you go, then score into portions. Bake for 35-40 mins until golden and crisp. When cool, freeze in individual squares. Defrost overnight in the fridge and eat cold, or warm in a microwave.
3 ways to vary it1. Add ham as an extra layer. 2. Eat with a splash of hot chilli sauce for added spice. 3. Serve with leftover salad.