Ingredients
1 large bunch spinach leaves
1 onion
finely chopped
250g feta
crumbled
125g cheddar cheese
grated
5 free range eggs
8 filo pastry
Olive oil spray
or olive oil to brush on
Equipment
- 1 lettuce spinner
- 1 large colander
- 1 deep rectangular dish
- 1 large bowl
- 1 small bowl
- 1 whisk
Instructions
- Wash spinach and dry in a lettuce spinner.
- Remove spinach stalks and discard, shred leaves finely.
- Combine spinach and onion in a large colander and sit for 1 hour to drain.
- Preheat oven to 180C.
- Butter a deep rectangular dish (approximately 26cm x 32cm).
- Add crumbled feta and cheddar cheese to the drained spinach mix and mix well.
- Place four filo sheets on the bottom of the dish, spraying oil between sheets.
- Press spinach mixture into dish.
- Beat eggs with a whisk in a small bowl until frothy, pour evenly over spinach.
- Cover with remaining filo sheets, spraying oil between sheets and on top sheet.
- Bake for 40-45 minutes until lightly browned.
Notes
Tip
I buy the 375g box of filo sheets in the refrigerator section of the supermarket. You will have heaps left!
