- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g spinach (or other leafy greens), chopped
- 1/2 cup parsley, finely chopped
- 250g feta, crumbles
- 1/2 cup ricotta cheese
- 2 eggs
- 8 sheets of phyllo pastry
Preheat oven to 200 degrees and grease a baking dish with olive oil.
In a large pan over medium heat, add 2 tbsp of olive oil, and sauté onion and garlic for 5 minutes. Then add spinach and parsley to the pan and sauté for 2 minutes. Reduce heat and set aside.
In a seperate bowl, mix feta, ricotta, and eggs until well combined. Mix in the spinach with the cheese mixture.
Place 1 sheet of pastry in the baking dish and brush with olive oil. Then place another sheet down and repeat so there is 4 sheets in the dish. Spread the spinach and cheese mixture on top of the pastry and fold over any excess pastry. Place the last 4 sheets of pastry on top, brushing each layer with olive oil.
Bake in the oven for 30-40 minutes or until golden.