SPINACH TORTE
1 tbsp Olive Oil
4 Spring Onions, sliced
400g Baby Spinach Leaves
300g Fresh Ricotta
150g Feta, crumbled
1/3 cup Finely Grated Parmesan
2 Eggs, lightly beaten
6 Sheets Filo Pastry
80 g Butter, melted
2 tsp Sesame Seeds
Method
1. Preheat oven to 180°C (160°C fan forced). Lightly grease a 23cm (base measurement), loose-bottom fluted flan tin.
1/3 cup Finely Grated Parmesan
2 Eggs, lightly beaten
6 Sheets Filo Pastry
80 g Butter, melted
2 tsp Sesame Seeds
Method
1. Preheat oven to 180°C (160°C fan forced). Lightly grease a 23cm (base measurement), loose-bottom fluted flan tin.
2. Heat olive oil in a large, deep frying pan and add spring onions. Cook over medium heat for 2 mins, or until soft. Add half the spinach leaves and cook, stirring, until wilted. Add remaining leaves and cook until wilted.
3. Transfer to a large bowl and leave to cool. Take handfuls of mixture and squeeze out excess liquid over the sink or another bowl. Tease out the mixture with your fingers to loosen and mix in ricotta, parmesan, eggs and feta.
4. Lay out filo on the workbench and cover with a clean, dry tea towel, then a clean damp tea towel. Take 1 sheet of the filo, keeping the others covered, and brush with melted butter. Repeat with another sheet and lay on top of the first sheet at right angles. Repeat with another sheet, laying it diagonally across the second sheet. Repeat with another, laying it at right angles to the third sheet. Brush the 2 remaining sheets with butter, and lay on top, again at right angles. NB: Do not do this stage too early or your filo will dry out!
5. Lift pastry stack onto the flan tin making sure it is centred. Gently press into the tin, leaving excess pastry overhanging. Spoon filling into pastry and gently smooth the surface. Fold overhanging pastry to cover the pie. 6. Brush with butter and sprinkle with sesame seeds. Bake for 20-25 mins, or until crisp and golden brown.
3. Transfer to a large bowl and leave to cool. Take handfuls of mixture and squeeze out excess liquid over the sink or another bowl. Tease out the mixture with your fingers to loosen and mix in ricotta, parmesan, eggs and feta.
4. Lay out filo on the workbench and cover with a clean, dry tea towel, then a clean damp tea towel. Take 1 sheet of the filo, keeping the others covered, and brush with melted butter. Repeat with another sheet and lay on top of the first sheet at right angles. Repeat with another sheet, laying it diagonally across the second sheet. Repeat with another, laying it at right angles to the third sheet. Brush the 2 remaining sheets with butter, and lay on top, again at right angles. NB: Do not do this stage too early or your filo will dry out!
5. Lift pastry stack onto the flan tin making sure it is centred. Gently press into the tin, leaving excess pastry overhanging. Spoon filling into pastry and gently smooth the surface. Fold overhanging pastry to cover the pie. 6. Brush with butter and sprinkle with sesame seeds. Bake for 20-25 mins, or until crisp and golden brown.
I am doing a savoury Pumpkin version of this tomorrow, and a sweet pumpkin version of this on the weekend, so stay tuned!
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