Spanakopita

- 1/2 cup olive oil

- 1/2 cup finely chopped fresh dill

- 6 shallots, finely chopped

- 2 small leeks, finely chopped

- 1/2 kg chopped spinach

- salt and pepper to taste

- 16 oz ricotta cheese

- 6 oz feta cheese

- 1/4 cup parmesan cheese

- 3 eggs

- 1 cup unsalted butter, melted

- filo pastry

1. Preheat your oven to 190 degrees celcius. Heat oil in a large frypan and add the spinach, cooking until it wilts a little. Add the dill, shallots, and leek and cook until soft, around 5 minutes. Season with salt and pepper and cool completely in the fridge.

2. Add the cheese to the spinach mixture.

3. Brush a 3 inch deep, 9 x 13 inch baking dish with melted butter. Trim the pastry to fit the pan, and place 1 sheet on the bottom. Brush with melted butter and place another sheet on top. Continue doing this until you have 10 sheets in the dish.

4. Pour the spinach mixture on top of the pastry, and top with another 10 layers like you did in step 3. Brush with egg.

5.  Bake until golden, about 45-60 minutes. Remove from oven and let cool 5-10 minutes before serving.