Dear Giuseppe

Spinach to me, always made me think I would be able to look like Pop-eye. Just one can, and pop! Big muscles. Able to take on anything with that big cigar sticking out of his mouth, even though it’s obvious I am more of an “Olive”. Anyway, this is one of the first ingredients I go for if my objective is to strengthen someone. So tonight, spinach it is! And what better to give papa then a Spinach and Ricotta Pie. The thought of it……. the smell of it cooking away……. made him smile. Eating it was a dream…… that’s what he said

INGREDIENTS

• Fillo Pastry
• I large bunch of English Spinach
• 2 Spring Onions
• Handful of Parsley
• Handful of Mint
• 2 eggs
• 150 grams of fetta
• 150 grams of ricotta 
• a nob ofgrated parmesan reggiano cheese
• 1/2 teaspoon of nutmeg
• baking oil spray

METHOD

Pre-heat oven to 170C

Steam the Spinach until cooked. Chop roughly, then in a bowl add chopped mint, parsley, spring onions all finely chopped. Then add eggs, nutmeg, ricotta, fetta and parmesan. Mix until all ingredients are combined. In a loaf pan or casserole dish line the base with a layer of fillo pastries. Around 10 fillos thick, make sure to spray them with oil to separate them. Add the spinach filling into the lined bowl,fold the sides over the mixture and add a fillo pasty layer on top to close it all in. Another 10 sheets, making sure to cover all the mixtured and have an even crust. Place in the oven and cook until golden brown for 40 mins or so. 

xx Love Nicole