This Greek-inspired dish is delicious paired with a fresh green salad and a chilled glass of rosé. We baked ours in a round tin to make it easier to portion up, but feel free to use a 20cm square tin instead, if you like.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Cal/Serv:
302
Ingredients
800g
spinach
4
spring onions, finely chopped
150g
feta, crumbled
150g
ricotta
Small handful dill, roughly chopped
Small handful mint, leaves picked and roughly chopped
2
medium eggs, beaten
Finely grated zest 1 lemon
1/4tsp.
freshly grated nutmeg
50g
butter, melted
6
filo sheets
1tsp.
sesame seeds
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Put spinach into a colander in the sink; pour over a full kettle of just-boiled water to wilt (you may need to do this in batches). When cool enough to handle, lift up handfuls of spinach; firmly squeeze out excess moisture. Roughly chop.
Step 2In a large bowl, mix the spring onions, feta, ricotta, herbs, eggs, lemon zest, nutmeg, cooled spinach and plenty of seasoning until combined.
Step 3Lightly brush a 20.5cm round cake tin (either springform or loose-bottomed) with some of the melted butter. Brush the top of a filo sheet with butter and press into the tin. Repeat with a further 3 sheets, rotating them so the base and sides of the tin are completely covered; leave excess hanging over top of tin. Spoon in the filling and smooth to level.
Step 4Cut remaining 2 filo sheets into rough circles just larger than 20.5cm – use your cake tin base as a guide. Brush top of each with butter, then place on top of the filling (butter-side up). Scrunch in the overhanging filo, brush with remaining butter and sprinkle over sesame seeds.
Step 5Put tin on a baking tray (to catch any leaking butter) and cook in the oven for about 45min, covering with foil after 15min. Remove tray from oven, carefully remove outside of the cake tin, then re-cover top with foil and return to the oven for 5-10min to crisp the sides. Leave to cool for 10min, before transferring to a board or plate. Serve with a green salad, if you like.
We used white sesame seeds, but you could use toasted, black or a mixture, if you prefer.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
