EGG SPINACH PIE

Preparation Method :

• Lightly grease a deep 20 x 25cm/ 8 x 10 in roasting tin. Preheat the oven to 190°C/375°F/Gas 5.
• Make sure the spinach is well cooked and thoroughly dried. Return to the pan and cook gently, stirring until all the excess liquid has evaporated.
• Heat the butter in a large saucepan and fry the onions until softened. Stir in the spinach and herb, and season with salt and ground black pepper to taste.
• Mix until well blended and the spinach is quite soft and smooth.
• Beat the ricotta or curd cheese with the Parmesan, cream, nutmeg and seasoning until really smooth.
• Use just over half the sheets of filo pastry for the base: brush each sheet with melted butter, and layer neatly in the tin, allowing any excess pastry to hang over the edges.
• Filo pastry is very delicate so it you may find it simpler to cut very large sheets in half for easier handling. Keep the rest of the pastry covered with a damp cloth to prevent it from drying out.
• Whisk the egg whites, then fold into the cheese. Fold in the spinach until evenly mixed. Spoon half the mixture into the tin and arrange the eggs on top. Cover with the rest of the filling and fold over any excess pastry edges.
• Brush the remaining sheets of pastry with butter and place over the top in an even layer. Brush with more butter, then bake for about 1 hour until the pastry is golden and the pie feels quite firm.
• Allow the pie to cool slightly, then carefully invert it on to a clean surface, and serve warm or leave to cool completely and serve cold.