Name: Spinach, corn and feta slice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2 250g packets frozen chopped spinach, thawed; 420 gram can corn kernels, drained; 6 green onions, sliced; 200 gram greek-style feta, crumbled; 400 gram fresh ricotta; 2 eggs, lightly beaten; 1/4 cup chopped mint; 1/4 cup chopped dill; 16 sheets filo pastry; 60 gram butter, melted

Ingredients

2 250g packets frozen chopped spinach, thawed

420 gram can corn kernels, drained

6 green onions, sliced

200 gram greek-style feta, crumbled

400 gram fresh ricotta

2 eggs, lightly beaten

1/4 cup chopped mint

1/4 cup chopped dill

16 sheets filo pastry

60 gram butter, melted

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 30 x 20cm (base measurement) ovenproof dish or slice pan.

2.Squeeze excess moisture from spinach. Place spinach in a large bowl with corn, onion, feta, ricotta, egg and herbs. Season with salt and pepper.

3.Line prepared dish with 8 sheets of pastry, letting pastry hang over sides. Using half the butter, brush between each layer. Spoon spinach mixture into pastry case, fold pastry edge over.

4.Stack remaining pastry, brushing with remaining butter. Place pastry over filling; trim edge. Tuck excess pastry into side of pan.

5.Bake 40 minutes, or until golden and heated. Remove from oven. Stand slice in dish for 10 minutes before cutting. Serve warm or cold.

To remove excess moisture from thawed spinach, place in a clean tea-towel, then squeeze. When filo pastry is not in use, cover with a damp tea-towel.
Note

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Ingredients

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