Spinach and Feta Pie

Hands up who likes Donna Hay and her easy, simple recipes? She is one of Australia's leading food editor and best selling cookbook author.  I love her magazines filled with beautiful photographed food which makes one drool just by looking at the photos. She started her career as a food writer and stylist. She was also the food editor with marie claire lifestyle. Just recently, Donna started her own cooking series - Fast, Simple Fresh - on the Lifestyle Food channel on Foxtel (Pay TV).

Here's one of her recipes from her lifestyle cooking program, which I have taken from here. I have tweaked the recipe slightly to suit our tastes. It's a easy to make and tastes delicious. The pie will go well if served with some salad on the side as a vegetarian lunch.

6 sheets filo pastry
50g butter, melted
250g frozen spinach, thawed
500g ricotta
2 eggs
⅓ cup (25g) finely grated Parmesan cheese
a handful of finely chopped mint leaves
sea salt and cracked black pepper
50g feta, roughly chopped (I bought Danish feta)

1. Preheat oven to 160°C.
2. Brush each filo sheet with butter and place one on top of the other.
3. Cut the stack of pastry sheets in half so you have 2 rectangles and place on baking trays lined with non-stick baking paper.
4. Squeeze the excess liquid from the spinach and place in a bowl with the ricotta, eggs, Parmesan, mint, salt and pepper and mix to combine.
5. Divide the filling between the two pastries leaving a 5cm border.
6. Fold over the pastry edges to form a border.
7. Sprinkle the filling with feta.
8. Bake for 25 minutes or until pastry is golden and filling has set.