Ingredients
Method
1.Preheat the oven to 175ºC and place baking tray on the middle shelf. Heat the oil in a medium frying pan and cook the onion, garlic and 1 tbsp pine nuts over a gentle heat for 3-4 minutes until fragrant but not coloured. Add the spinach and toss for a few minutes until wilted and bright green. Remove from the heat and allow to cool for 5 minutes.
2.Beat the eggs and ricotta, then season with the nutmeg and salt. Spray 4 filo sheets with oil and top each with the remaining sheets to make 4 double sheets. Arrange the sheets in a springform cake tin approximately 21cm to make an even filo shell, allowing the excess to hang over the side.
3.Drain any excess moisture from the spinach mixture and add to the eggs. Pour into the filo shell and fold the edges in to make an edging.
4.Top with the remaining pine nuts and bake for 40-45 minutes until golden, puffed and set in the centre. Allow to cool for 15 minutes before cutting.
5.Serve in wedges with a summer salad.
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