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Spinach and Cheese Pie:
serves 8

125ml olive oil
1 onion, finely chopped
250g drained cooked spinach
200g feta cheese, crumbled
200g ricotta cheese
4 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
125 ml milk
grated nutmeg
freshly ground black pepper
10 sheets filo pastry

Preheat oven to 180oC. Heat 2 tablespoons of the oil in a medium frying pan, add the onion and cook until tender. Add the spinach and mix well.

Mash the feta cheese with the ricotta in a bowl. Add the eggs, Parmesan and milk, with the spinach mixture. season to taste with nutmeg and pepper. Mix well.

Brush a 28 * 18cm baking dish with some of the remaining oil. Place 5 sheets of filo in the base, brushing each sheet in turn with oil, and letting the edges come up the sides of the dish.

Spread the filling evenly over on top, fold over the edges of the filo sheets and cover with the remaining sheets of filo, brushing each sheet with oil as before. Tuck the edges of the filo down the sides of the dish. Brush the top of the pie with oil.

Bake for about 40 minutes or until the pie is crisp and golden. Allow to cool slightly, then cut into squares and serve.

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