Filo pie with spinach, ricotta, pine nuts, and raisins

Special equipment • 8in (20cm) round or square loose-bottomed cake pan

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

1¼lb (550g) fresh spinach leaves

handful of dark raisins

2/3 cup pine nuts, toasted

7oz (200g) ricotta cheese

1 large egg, lightly beaten

12 sheets filo pastry

about 2 tbsp butter, melted

Method:

1 Preheat the oven to 350°F (180°C). Heat the oil in a frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft. Add the garlic, and cook for a few seconds more.

2 Add the spinach, and cook, stirring, for 3 minutes until it wilts. Season well with salt and pepper. Remove from the heat, stir in the raisins and pine nuts, and leave to cool. Add the ricotta and beaten egg, and stir well.

3 Lay 2 sheets of filo pastry one on top of the other in an 8in (20cm) nonstick round or square cake pan with a removable bottom, letting it hang over the edge on two sides. Next, lay 2 more sheets of filo at right angles to the first layer. Continue in this way until you have used 8 sheets for the base of the pie.

4 Spoon the spinach and ricotta mixture into the pie. Fold in the edges of the pastry, and top the pie with the remaining 4 sheets filo pastry, tucking them in neatly. Brush all over with the melted butter, and bake in the oven for 20–30 minutes until golden and crisp. Serve warm.

Filo pie with spinach, ricotta, pine nuts, and raisins