Crunchy Spanakopita Pie

Serves: 8
Moderate
Time: 1 hour 10 minutes

INGREDIENTS:

500g frozen spinach, thawed 
250g fresh ricotta
200g Greek feta, crumbled
½ cup finely grated parmesan
4 eggs, lightly beaten
3 tablespoons chopped dill
½ teaspoon cayenne pepper
125g butter, melted
10 sheets filo pastry

METHOD:

1. Preheat oven to 180°C (160°C fan-forced). Squeeze the excess liquid from the spinach. Mix the ricotta, feta, parmesan, eggs, dill, cayenne pepper and spinach until well combined.

2. Lightly brush the base and sides of a 23cm springform tin with some of the butter. Place 1 sheet of filo pastry in the baking tin and brush lightly with butter, allowing the edges to overhang. Repeat with 5 more sheets of filo, each on a 45° angle.

3. Fill the pastry-lined tin with the spinach mixture and fold the overhanging filo on top. Brush each remaining sheet of filo with butter and loosely scrunch. Place each crumpled sheet on top of the pie.

4. Bake for 25 minutes. Loosely cover with foil and cook for a further 20 minutes. Take off the foil and set aside to rest for 15 minutes. Remove the sides of the tin and serve immediately.

“Do you scrunch or fold...your filo top?”