This recipe features the winning combination of spinach and ricotta.

Prep Time : 0:30 | Cook Time : 0:45 | Total Time : 1:15 | Serving : 6 person.

Ingredients

• 1 tablespoon olive oil

• 1 medium brown onion, finely chopped

• 2 garlic cloves, crushed

• 1 large bunch English spinach, trimmed, roughly shredded

• 1 teaspoon finely grated lemon rind

• 250g fresh ricotta

• 1 egg, lightly beaten

• 1 1/2 tablespoons chopped fresh dill leaves

• 75g feta, crumbled

• 12 sheets filo pastry

• 60g butter, melted

• Salad, to serve

• Lemon wedges, to serve

• Salt, to season

Method

• Step 1

  Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add spinach. Cook, stirring, for 5 minutes or until wilted. Transfer to a colander. Set aside to cool.

• Step 2

  Preheat oven to 180C/160C fan-forced. Combine cooled spinach mixture, lemon rind, ricotta, egg, dill and fetta in a bowl. Season with salt and pepper.

• Step 3

  Place 1 sheet of filo on a flat surface. Brush with butter. Top with another sheet of filo. Repeat layering with remaining filo. Spoon spinach mixture along 1 long side of filo, leaving a 3cm border. Fold in short ends. Roll up filo to enclose filling. Transfer to a baking tray. Brush with butter. Season.

• Step 4

  Bake for 30 to 35 minutes or until pastry is golden and filling is heated through. Stand for 5 minutes. Serve with salad and lemon.