The only thing I'd change on this recipe is to reduce the mint, as I felt it was a bit overpowering. Otherwise, a great recipe for a dinner party!
Quick tip - the filling for this mixture can be prepared ahead of time, in the morning of your event, and then cooked in the pastry later. Just remove it from the fridge and return to room temperature before cooking.
A reminder that if anyone is interested in contributing to the fundraiser and help us raise money for women's cancers, you can still donate at the below link:
RECIPE - serves 8
1 tbsp olive oil
4 spring onions, slices
400g baby spinach leaves
300g fresh ricotta
1/3 cup finely grated parmesan
2 eggs, lightly beaten
1 tsbp chopped mint
6 sheets filo pastry
80g butter, melted
2 tsp sesame seeds
1. Preheat oven to 180 degrees or 160 degrees fan. Lightly grease a 23cm (base measurement), loose-bottom fluted flan tin. 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.
2. Transfer to a large bowl and leave to cool. Take handfuls of mixture and squeeze out excess liquid over the sink or another bowl. Tip for this - transfer mixture to a strainer, place a bowl on top and push down. Once fully drained, tease out the mixture with your fingers to loosen and mix in ricotta, parmesan, eggs and mint.
3. 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, and brush with butter. Repeat with another sheet, laying it diagonally across the second sheet and brushing with butter. Repeat with another, laying it at right angles to the third sheet. Lay the remaining sheets at right angles, brushing with butter.
4. Lift pastry stack into 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. Brush with butter and sprinkle with sesame seeds. Bake for 20-25 minutes, or until crisp and golden brown.
Source: Coles in-store magazine