Scrunchy Spinach Filo Pie

I absolutely adore the combo of spinach and cheese! And using filo pastry in this makes it feel less heavy than using a puff pastry. I also love this for leftovers the next day.

Ingredients:

1 packet Filo Pastry

1 Leek; top removed then cleaned and sliced

200g Baby Spinach Leaves

2 cloves Garlic; crushed

4 Free Range Eggs

1 x 250g Smooth Ricotta Cheese

1 cup Feta Cheese; crumbled

1 cup grated Tasty Cheese

1/3 cup Vegetable Oil

1/2 tsp Baking Powder

Salt and pepper

Oil Spray or melted Butter

Method:

Preheat oven to 180. c

Heat pan on stove top with olive oil. Add leek and cook for 5 mins or until soft. Add spinach and wilt for 1 minute. Set aside to cool.

Spray a clean rectangular oven tray with oil.

Open Filo pastry and spray the first sheet with oil spray or brush with the melted butter.

Add Filo to cover the bottom of oven tray.

Repeat 3 times.

Spray next Filo sheet and then scrunch up (like a fan) and add to oven tray, repeating until all sheets have been used and base is covered.

In a large bowl add eggs, all cheeses, oil and baking powder. Mix well. Then add spinach mixture to egg mixture. Mix well.

Then pour over the scrunched Filo on tray. Smooth out.

Cook in oven 35-40 mins.

Let cool 10 mins before cutting and serving.