For ➑*500 g spinach
2 tbs olive oil
1 medium onion, diced
2 tbs fresh oregano, chopped
4 eggs
100 g ricotta cheese
50 g Parmigiano cheese, freshly grated
1 ts salt
½ ts black pepper
4 tbs butter, melted
12 sheets phyllo dough
Preheat oven to 190°C.
Cut spinach into fine strips.
Heat oil in large saucepan over medium-high heat. Add onion and sauté until softened, about 5 m.
Add spinach, oregano and ½ ts salt. Cook over high heat until nearly all the liquid has evaporated, about 5 m. Remove from heat and cool.
Beat eggs in large bowl. Add ricotta, Parmigiano, pepper and ½ ts salt. Stir until smooth. Add spinach mixture.
Brush the bottom and sides of a square baking pan with butter. Arrange half of the phyllo sheets in the bottom of the dish to cover and extend 2,5 cm up the sides (trim excess if necessary). Brush with butter.
Spoon spinach mixture over phyllo dough. Cover with remaining dough and neatly tuck the edge under. Brush with butter and diagonally score the top with the tip of a sharp knife.
Bake until pastry is golden brown, about 30 m.
Cut into 8 large squares and serve hot.
Cut into 8 large squares and serve hot.
*You can freeze parts of the pie, thaw and reheat. (Do not put in a microwave oven to avoid soggy results).
